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How To make Peppermint Cheesecake
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
* Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~-------------------------------------------------------------------------- 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.
How To make Peppermint Cheesecake's Videos
Peppermint Cheesecake
This delicious treat features a classic Oreo crust and a rich, creamy New York style cheesecake infused with peppermint baking chips. ????
But wait, there’s more! Topping it off with a decadent dark chocolate ganache and a sprinkle of peppermint dust takes this cheesecake to the next level. ????⭐
Perfect for any holiday gathering or as a special dessert for any occasion.
Try it today and experience the mouthwatering combination of peppermint and cheesecake-like never before! ????
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Recipe:
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➡️½ cup butter softened
➡️½ cup brown sugar:
➡️⅓ cup granulated sugar:
➡️1 large egg
➡️1 tsp corn syrup:
➡️1 tsp vanilla extract:
➡️1 tsp peppermint extract:
➡️1¼ cups flour:
➡️½ tsp espresso powder:
➡️1 tsp corn starch:
➡️1 tsp baking soda:
➡️¼ tsp salt:
➡️1/3 cup Dutch Process Cocoa Powder:
➡️1/2 cup Andes Peppermint Crunch Baking Chips:
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➡️½ cup white chocolate chips:
➡️¼ cup butter:
➡️½ cup cream cheese:
➡️½ tsp peppermint extract:
➡️2 tbsp peppermint dust
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No-Bake Peppermint Cheesecake
When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
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INGREDIENTS
For the crust:
- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted
For the filling:
- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
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Recipe
1 graham cracker crust
5 crushed peppermint candy canes
2 8oz softened cream cheese
2 eggs
1/2 cup sugar
1/2 tsp vanilla flavoring
Bake at 350 degrees for 30-35 minutes
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No Bake Peppermint Bark Cheesecake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
▢ ½ cup melted butter
▢ 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
▢ 1 cup white chocolate chips (170g)
▢ 1 cup + 2 tablespoons heavy whipping cream (divided)
▢ 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
▢ 1 ¼ cups powdered sugar
▢ 1 teaspoon vanilla
▢ 1 teaspoon mint extract
▢ ½ recipe peppermint bark (prepared)* (about 300 grams)
Garnish
▢ 1½ cups heavy whipping cream
▢ 3 tablespoons powdered sugar
▢ crushed candy canes for garnish
Instructions
In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.
Crust
Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
Press into a 9″ Springform pan.
Cheesecake Filling
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated.
In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture.
Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.
Garnish
In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
Slice and serve.
How to Make Peppermint Cheesecake | Zebra Cheesecake Recipe
Beautiful and flavorful this peppermint cheesecake will start to impress as soon as you plate the first slice.
Full Recipe:
Red and white striped cheesecake tops a decadent chocolate cookie crumb crust. The only garnish this dessert needs is a little whipped cream and candy cane crumbles.
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How To Make Peppermint Cheesecake | @capemalaycooking
Peppermint Cheesecake by @capemalaycooking
Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.
We've taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.
Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.
Cook's Note:
Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here's how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you're planning on feeding a crowd!
Ingredients Needed:
Biscuits (Tennis, Nice, Tea Biscuits, etc...)
Butter
Caramel
Cream Cheese
Fresh Cream
Peppermint Chocolate
Peppermint Essence
20cm loose bottom tin or 20 shot glasses
For more recipes or to purchase my cookbooks and spices please visit my website at capemalaycookingdelights.com
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