Peppermint Cheesecake
Servings: 16 servings
Prep Time: 40 mins
Total Time: 26 hrs 40 mins
18 chocolate sandwich cookies with white filling
1/4 cup butter, melted
30 striped round peppermint candies
4 8-ounce packages cream cheese, softened
1 16-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 eggs, lightly beaten
Chocolate curls and/or striped round peppermint candies, coarsely crushed
1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the
bottom and outside of two lightly greased 6-inch springform pans to form a
watertight seal; set aside.
2. For crust: In a food processor, place chocolate sandwich cookies. Cover
and process until cookies are crushed. With the machine running, quickly add
melted butter through feed tube. Process with on/off pulses just until
cookies are finely crushed, scraping down sides to evenly moisten crumbs.
Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped
pans.
3. Place the peppermint candies in a clean food processor bowl. Cover and
process until finely crushed. You should have about 3/4 cup. Set aside.
4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar
Beat with an electric mixer on medium speed until combined. Add vanilla and
peppermint extract; beat until smooth. Add eggs one at a time, beating after
each addition just until combined. Stir in the 3/4 cup peppermint candies.
Pour over crusts, spreading evenly.
5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour
enough hot water into the baking pan to reach halfway up sides of the
springform pans.
6. Bake for 60 to 70 minutes or until the outside edges appear set and the
centers appear nearly set when gently shaken. Remove springform pans from
water. Cool completely in pans on wire racks. Remove foil. Cover and chill
overnight.
7. To serve, using a small sharp knife, loosen the edge of cheesecakes from
sides of the pans. Remove sides of the pan. Garnish with chocolate curls
and/or coarsely crushed striped round peppermint candies. Makes 16 servings.
For a 9-inch springform pan
Wrap a double layer of foil around the bottom and outside of a greased
9-inch springform pan to form a watertight seal. For crust, use 12 cookies
and 1/4 cup melted butter.
Prettypinkbutterfly
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