Peppermint Bark Cookies And Cream Cheesecake Recipes

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
• Break chocolate bark into small pieces; sprinkle over cheesecake before serving.

PEPPERMINT BARK CHEESECAKE RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 500 F.
• Combine the cookie crumbs, melted butter , and sugar in a large bowl until the crust starts to come together. You should be able to squeeze the crumbs together to form a ball.
• Press the crumb mixture into the bottom of a 9-inch springform pan. Use a measuring cup to press down the crust . This will help make the crust even and compact. Set aside while you prepare the filling.
• Gather the ingredients. Make sure all of the ingredients are at room temperature. This will ensure even mixing with fewer lumps.
• Beat together the cream cheese, sugar, heavy cream, and sour cream in a large bowl with a hand mixer. You can also prepare the batter in the bowl of a stand mixer. Beat until completely smooth and very fluffy, about 3 minutes.
• Beat in the vanilla, peppermint extract, and salt. Beat in the eggs, 1 at a time until the batter is smooth and completely incorporated.
• Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter.
• Pour the batter over the prepared crust. Bake at 500 F for 5 minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken.
• Shut off the oven and open the door slightly. Leave the cheesecake in the open oven for 10 minutes, then place on a cooling rack and allow to cool to room temperature.
• Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least 4 hours.
• Once it has completely cooled, remove the cake from the springform pan. Cover the top with the stabilized whipped cream. You can also cover the sides if you wish.
• Add dollops of whipped cream to the top as well, if you wish. Decorate with crushed candy canes and crushed peppermint bark.
• Refrigerate again or serve immediately.

PEPPERMINT BARK CHEESECAKE

Steps:

• Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
• Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
• Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
• Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
• Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.

PEPPERMINT BARK CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
• Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
• Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.