How To make Peppermint Swirl Cheesecake
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*Use Basic Recipe *Use Graham Cracker Crust found under Crust Variations. Candy canes, a seasonal favorite, add yummy flavor as well as festive color to our delectable peppermint cheesecake. We think it works especially well with our graham cracker crust. Add 1 tsp peppermint extract to basic recipe with vanilla. Reserve 1 cup batter. Pour remaining into prepared pan. Add 1/2 cup coarsely chopped hard peppermint candies and 1-2 drops red food coloring to reserved batter; swirl into batter in pan. Bake as directed. Garnish chilled cake just before serving with crushed peppermint candies, if desired. Source: Women's World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
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No Bake Peppermint Cheesecake | SweetTreats
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Ingredients:
Crust:
-1 1/2 cups graham cracker crumbs
-100g butter, melted
Filling:
-2 cups cream cheese, softened to room temperature
-1/2 tsp peppermint extract
-1 cup powdered sugar
-1/2 cup sour cream
-3/4 cup cold heavy whipping cream
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How to Make Chocolate Peppermint Cheesecake
Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day! #imperialsugar #dessert #recipe #cheesecake #peppermint #peppermintcheesecake
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No-Bake Peppermint Chocolate Cheesecake | Paleo Recipe
This delectable cheesecake recipe boasts a rich sweetness and a hint of classic peppermint. The best part? No baking required!
➤RECIPE:
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➤ Directed by Liza Glucoft
➤ Director of Photography Naeem Munaf
➤ Edited by Stephanie Provence
CHEESECAKE FACTORY’S NO BAKE PEPPERMINT CHEESECAKE
Peppermint Bark Cheesecake
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At first glance, it would seem that this cheesecake could be an overwhelming candy cane, but the flavors are perfectly added. As the white chocolate cheesecake swirls around peppermint comes into the taste followed by smooth chocolate ganache. I don’t think this can get any better and will delight family and friends all winter long.
Here is the link to the 9-inch cheesecake recipe and baking instructions
Link to equipment:
Thermometer -I use a no-touch thermometer
6 inch springform pan -
Ingredients for the 6 inch cheesecake made in the video is below. My cheesecake is thick so took an extra 15 minutes to bake.
Crust:
180g Chocolate Graham Crackers
44g (1/2 stick/4 T) Unsalted butter
88g +28g Light brown sugar
¼ tsp Kosher salt
Filing:
16 oz. (2 bricks) Cream Cheese
200g Melted White Chocolate cooled to room temperature
160g Sugar
3 T (18g) Flour
1 tsp Vanilla extract
1 tsp Peppermint extract
2 eggs at room temperature
60 ml Heavy cream warmed to room temperature
Decoration:
Crushed candy cane or peppermint candy
Whipped cream from ½ c heavy whipping cream and 15g/2T powdered sugar
Striped with gel food coloring
Holiday Peppermint Cheesecake (No Bake)
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THE CRUST
- 1 1/2 cups Oreos, finely crushed
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
Crush Oreos using a food processor. Add butter and sugar, mixing until completely incorporated. Press into a 9-inch springform pan, making sure to distribute the mixture evenly.
THE FILLING
- 1 pound cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1/2 cup miniature chocolate chips (miniature are easier to distribute evenly and ensure the cake slices properly)
- 3 cups whipped cream (may use prepared whipped topping)
Beat the cream cheese until light and fluffy. Add the sweetened condensed milk and mix well. Once the cream cheese and milk are well mixed with no lumps, fold in the peppermint candy and chocolate chips. Finally, fold in the whipped cream. Fully incorporate the cream and pour it into the prepared crust. Smooth over the top and evenly set the filling. Place in the freezer for at least eight hours.