Time 5h50m Yield 10 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust. Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour. Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Time 1h55m Yield 16 servings. Number Of Ingredients 15 Steps:
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.
Time 6h5m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F (175 degrees C). Mix baking crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.
Time 4h30m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Crust:. In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside. Chocolate Layer:. In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes. Peppermint Filling:. In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside. In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners’ sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired. Cover pan and freeze for 4 hours. This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.
Time 5h Yield 12 serving(s) Number Of Ingredients 11 Steps:
Place cookies in a heavy zip lock bag and crush with a rolling pin. Pour into a buttered 9 inch springform pan and pour melted butter over crumbs. mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes. Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating after each additioon. Beat in flour, vanilla, peppermint extract and salt until smooth. Pour cream cheese mixture into pan over baked crust. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around edge again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel. Decorate top of cake with crushed candycane, pressing in gently with your hands.
Time 1h35m Yield 1 cheesecake, 16 serving(s) Number Of Ingredients 14 Steps:
to make the crust preheat oven to 350. wrap foil inside and around sides of 9 inch springform pan. in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together. press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool. for filling, in a large bowl beat cream cheese with electric mixer until fluffy. gradually beat in sugar, flour, vanilla and peppermint. scrape down sides of bowl. add eggs one at a time beating after each addition. mix in sour cream until well blended. carefully pour filling into crust. place foil wrapped pan in a larger deep pan. heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan. bake for 1 hour and ten minutes until edges are set and center jiggles. transer to a wire rack to cool. loosesly cover cake and refrigerate until cold. for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often. remove from heat. whisk in confectioner’s sugar and cream. drizzle glaze over cooled cake. artfully arrange peppermint pattys on top of cake.
