Peppermint Cheesecake Recipes

PEPPERMINT CHEESECAKE

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.

PEPPERMINT CHIP CHEESECAKE

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.

PEPPERMINT CHEESECAKE

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.

PEPPERMINT CHEESECAKE

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.