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 1h10m Yield 12 servings. Number Of Ingredients 14 Steps:
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.
Time 9h30m Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.
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 11h25m Yield 16 Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil. Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan. Bake in the preheated oven until just set, 8 to 10 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C). Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips. Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan. Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling. Chill for 4 hours, to overnight. Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours. Remove the sides of the springform pan. Cut into slices and enjoy.
Time 3h50m Yield 8 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints. Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan. Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips. Pour into crust (the mixture will come up above the edge of the cookie crust and that’s OK) and place the pan on a baking sheet. Bake at 325° for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight. Remove sides of pan to serve and refrigerate any leftovers.
Time 10m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
More about “peppermint chip cheesecake recipes”
Time 4h15m Yield 10 servings Number Of Ingredients 7 Steps:
Melt 2 oz. chocolate as directed on package. Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, then 3/4 cup marshmallows. Spoon into crust. Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate. (See tip.) Top cheesecake with chocolate curls and remaining marshmallows before serving.
