Peppermint Bark Cheesecake!
Hi Guys!!!! I hope everyone is having a lovely holiday season so far! :D Mine over here has been magical and snow filled. Since we've been pretty much snowed in for most of the time I knew that I wanted to make a holiday treat that would keep me busy most of the day (that's kinda how cheesecakes are) and are worth it! This one was absolutely delicious. I got the recipe from the fabulous website:
It was delicious and I highly recommend it! I did however do some tweaking. I baked the crust and the cheesecake in the same hour. (There is no need to bake the crust ahead of time) I also didn't do the water bath. I had a small crack in my cheesecake, but I'm not really sure if that was why, but no matter because the flavor was still there. I would also lessen the time about 5 minutes because the edges starting becoming a little bit hard. Lastly I used my handy dandy Trader Joe's coconut cooking spray so that it wouldn't stick.
Many hugs and Happy Baking!!
Lucy
p.s. Leave yourself plenty of time!! :D
Lucy's baking tip: If you are using a 9 1/2 inch spring foam pan like me just add another tablespoon of butter to your smashed Oreos!
4 Layer Peppermint Cheesecake I Christmas Dessert I Everyday Spaces
I swear after the holidays I'm gonna run on the treadmill for 10 months straight haha! But until then, why not enjoy some delicious dessert! In this video I share one of my favorites which is a 4 Layer Peppermint Cheesecake aka Christmas Lasagna. This dessert has a bit of it all... sweet, minty, salty, savoury... yum! I hope you enjoy it and thanks for watching.
Hope all is well,
xo, Michelle
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FOUR LAYER PEPPERMINT CHEESECAKE:
INGREDIENTS:
Red Velvet Cake Layer
3/4 cup unsalted butter-softened
½ cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon salt
Red food coloring
Peppermint Cheesecake Layer:
1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ cup Cool Whip-thawed
1 teaspoon peppermint extract
Pudding Layer:
1 box vanilla instant pudding
3 cups milk
Green food coloring
Toppings
1 ½ cups cool whip
2 cups mini marshmallows
Red and green sprinkles
M & M candies
INSTRUCTIONS:
1. Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.
2. In a small bowl stir together flour, salt and cocoa powder.
3. In large bowl beat butter and sugar.
4.Add red food coloring and mix well until you get your desired color
5. Mix in the flour mixture gradually.
6.Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
7.To make the cheesecake layer beat softened cream cheese and powdered sugar until smooth.
8.Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
9.To make the green pudding layer whisk together instant pudding mix with 3 cups milk. Whisk it for at lease one minute. You should see the pudding begin to thicken. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth.
10. Spread over cream cheese layer. Set in the freezer for 10 minutes.
11. Spread Cool whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for at least 3-4 hours but preferably allow it to set overnight.
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MUSIC CREDIT:
Up on the Housetop by E's Jammy Jams
Dance of the Sugar Plum Fairy by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
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Noel by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Recipe Peppermint Chip Cheesecake Recipe
Recipe - Peppermint Chip Cheesecake Recipe
INGREDIENTS:
●1 package (10 ounces) chocolate-covered mint cookies, crushed
●3 tablespoons butter, melted
●FILLING:
●3 packages (8 ounces each ) cream cheese, softened
●3/4 cup sugar
●5 teaspoons cornstarch
●3 eggs, lightly beaten
●1 egg yolk, lightly beaten
●1/2 cup heavy whipping cream
●2 teaspoons peppermint extract
●1-1/4 teaspoons vanilla extract
●1 cup miniature semisweet chocolate chips
●3 to 4 drops green food coloring, optional
No-Bake Peppermint Cheesecake
When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
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INGREDIENTS
For the crust:
- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted
For the filling:
- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
#peppermint #cheesecake #Christmas
Mini Peppermint Cheesecake
On the mini dessert menu: Candycane peppermint cheesecake! Complete with a gingerbread cookie crust! It's beginning to look a lot like Christmas, subscribe for new mini holiday dessert videos every Thursday and Sunday through December!
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