CANDY CANE CHEESECAKE
This pepperminty cheesecake says "Christmas" at first sight and first bite. The recipe earned me a dairy producer's scholarship. Now, it regularly wins compliments at seasonal parties and teas.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside. , In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers. , Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer., Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers.
Nutrition Facts : Calories 233 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
CANDY BAR CHEESECAKE
"With this recipe, you can easily create a cheesecake that tastes like a fancy store-bought treat," Julie Cervenka relates from Ballwin, Missouri. "It's always requested when I'm asked to bring dessert to a function."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.
Nutrition Facts : Calories 347 calories, Fat 16g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
PEPPERMINT CANDY CHEESECAKE
I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 10-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 the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
Nutrition Facts : Calories 526 calories, Fat 39g fat (24g saturated fat), Cholesterol 184mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
CANDY CANE CHEESECAKE
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Provided by CARRIELOVESKEITH
Categories Desserts Cakes Holiday Cake Recipes
Time P1DT2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
- Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
- Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
- Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
- Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
- Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g
DANDY CANDY
When I came across this recipe in my recipe box I just had to post it because it brought back childhood memories! My sister loved to make this candy when she was little! The recipe came from a 1976 child's cookbook. It is a no-cook candy that is very simple and kids love it! Prep time includes 1 hour to chill. (I guessed on the servings)
Provided by Kim D.
Categories Candy
Time 1h20m
Yield 20 pieces
Number Of Ingredients 6
Steps:
- In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
- Add corn syrup, vanilla and salt to the bowl.
- Stir and mix well.
- Add powdered sugar.
- Stir and mix well.
- Remove mixture from mixing bowl and place on a clean counter top or cutting board.
- Pound, squeeze and roll candy until it feels smooth.
- Roll candy into small balls, about the size of a walnut.
- Roll the balls in a bowl of sprinkles.
- Place on a plate, cover with plastic wrap and refrigerate.
- The candy tastes best when cold!
CANDY BAR CHEESECAKE BROWNIES
I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
DANDY-CANDY CHEESECAKE
You can use just about any candy you desire. I've used reese's peanut butter cups, twix, etc. And it's so easy to make.
Provided by sherry monfils
Categories Other Desserts
Time 4h45m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 375. In lg bowl, beat cream cheese and sugar until creamy. Add eggs and vanilla. Beat until combined.
- 2. Reserve 8 pieces of candy for garnish. Stir remaining candy into cream cheese mix. Pour mix into crust.
- 3. Bake 30 mins, or until almost set in center. Cover, chill 4 hrs. Garnish w/ whipped topping and reserved candy.
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- Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.
- Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.
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- Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.
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