Peppermint Chocolate Cheesecake Recipe (Holiday Cake)
Easy baked chocolate cheesecake with a Christmas touch. Make this rich peppermint cheesecake for your next holiday gathering. Use candy cane OREOs to bring this cake to another level!
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I made peppermint bark cheesecake | 12 days of Christmas Baking | Day 12 |
Hey loves!!
Welcome back to 12 days of Christmas baking!!
Today is the FINAL DAY! We are making Peppermint Bark Cheesecake. This recipe looks INCREDIBLE and tastes AMAZING.
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INGREDIENTS
Peppermint Bark
* 4 oz white chocolate high quality broken into pieces
* 4 oz semisweet chocolate high quality broken into pieces
* 1 tsp vegetable oil or coconut or canola oil divided
* 1/4 tsp peppermint extract divided
* 1/3 cup candy cane crushed
Oreo crust
* 24 Oreos with the filling finely crushed
* 5 tbsp unsalted butter melted
Cheesecake Filling
* 32 oz cream cheese softened
* 1 1/4 cups sugar
* 3/4 cup sour cream
* 3 tbsp flour
* 1/4 tsp salt
* 2 tsp vanilla extract
* 2 tsp peppermint extract
* 3 eggs
* peppermint bark chopped into small pieces
White Chocolate Ganache
* 5 1/2 oz white chocolate high quality finely chopped
* 1/2 cup heavy cream
Garnish
* 3/4 cup whipped cream
* crushed candy cane or hard peppermint candies crushed
* dark chocolate pieces
INSTRUCTIONS
Peppermint Bark
* Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
* Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
* It’s better do this step a day or at least a few hours ahead!!!
* When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
Crust
* Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.
* Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
Filling
* Preheat oven to 350 degrees.
* In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.
* Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.
* Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.
* 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, then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache
* Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
* Garnish with whipped cream, crushed candy cane and chopped chocolate.
* Store in the fridge.
ABOUT me:
Hi i’m Kayla Harris and I’m pretty new to YouTube. Fitness is my jam, as I have competed in fitness competitions. Baking is my second passion. My twin sister and I started a doughnut business back in 2015. I have caught the travel bug and am determined to see this beautiful world, and all the food that comes along with it. Documenting my journey with fitness, baking, home decor, travel and so much delicious food. Join me!
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- Harriskayla@live.ca
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Yummy Candy Cane Cheesecake Recipe | Holiday Dessert Ideas by So Yummy
Need a last minute holiday dessert idea? Try our yummy candy cane cheesecake! It's as good as it looks! For more inventive recipes, cake decoration ideas, and other food inspiration, join the So Yummy squad
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners, to sugary sweet delights, there's a plethora of creative options to spice up your home cooking. Our easy-to-follow, wonderfully edited videos show you how to cook and bake these recipes with ease. Thanks for watching, and subscribe today by clicking the link below!
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Christmas Sweet 2020 Recipe #3: Peppermint Cheesecake
Here's another yummy Christmas Sweet Recipe for you to try out at your upcoming Watch Party! Be sure to invite friends, family, neighbors and coworkers to watch the premiere on December 20 at 7 pm EST or afterwards on demand at christmassweet2020.com. Download today's recipe here:
How to make candy cane cheesecake bars, peppermint white chocolate cheesecake,christmas bars recipes
How to make candy cane cheesecake bars, peppermint white chocolate cheesecake,christmas bars recipes
Oreos, candy canes and cheesecake come together in perfect harmony.
INGREDIENTS
•23 oreo cookies
•2 tbsp unsalted butter, melted
•340g cream cheese, room temperature
•6 tbsp sugar
•6 tbsp sour cream
•½ tsp vanilla extract
•½ tsp peppermint extract
•pinch salt
•1 egg
•1 egg yolk
•red or pink food coloring
•9 candy canes, crushed
LET'S GET COOKING...
1.Place the oreo cookies in a food processor and pulse until it resembles fine crumbs. Add the melted butter and pulse until fully incorporated. Press this into the bottom of an 8x8 aluminum baking pan and bake at 325F for 10 minutes. Set aside and cool completely.
2.Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until incorporated. Add the sour cream, vanilla extract, peppermint extract, salt, egg and egg yolk and mix well. Divide the mixture into 2 bowls and dye one bowl pink or red.
3.Pour the white mixture first, then the colored layer on top. Gently swirl the colors together, then bake at 325F for 40 minutes. While the cheesecake is still warm, sprinkle the crushed candy canes on top and gently press into the cheesecake. Cool at room temperature for 1 hour, then chill in the fridge overnight.
4.Slice and enjoy!
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CANDY CANE CHEESECAKE
Peppermint three ways! Candy cane cheesecake, peppermint bark, and candy cane sprinkles.
Crust Ingredients
1 ½ Cups Graham Cracker Crumbs
3 Tbs. Sugar
Pinch of Salt
½ Cup Melted Butter
Instructions
Mix together graham cracker crumbs, sugar, and salt.
Add melted butter, mix to combine.
Wrap springform pan in foil.
Press crust into the bottom of the pan.
Bake at 325° for 8 minutes in miniature pans, 15 minutes for a full-size pan.
Cheesecake Ingredients
24 Ounces Cream Cheese, room temperature
¾ Cup Sugar
3 Eggs, room temperature
1 Tsp. Peppermint Extract
3 Tbs. Sour Cream, room temperature
1 Tbs. All-Purpose Flour
½ Tsp. Salt
Red Food Coloring (optional)
1/8 Cup Candy Canes, crushed (optional)
Instructions
Using a mixer with the paddle attachment, beat cream cheese for one minute.
Add sugar. Mix to combine.
Add eggs followed by the peppermint extract.
Add sour cream followed by the flour and salt.
Add a small amount of red food coloring if desired.
Add crushed candy canes if using.
Pour batter over cooled crust.
Pour boiling/very hot water into the pan, be careful not to get the cheesecakes wet.
Bake at 300° for about 70 minutes for 4-inch pans, about an hour and 40 minutes for an 8-inch pan. (The timing will be dependent on your oven). The cheesecake should be set with a slight jiggle in the center.
Turn off the oven. Leave cheesecake in the oven with the door cracked for 30 minutes.
Remove from water bath and remove foil.
Refrigerate for a minimum of 6 hours before serving.
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Track: DJ Quads - Your Christmas
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