PEPPERMINT CHEESECAKE
If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!
Provided by Mrs Sarah
Categories Desserts Cakes Holiday Cake Recipes
Time 5h50m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g
MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
PEPPERMINT CHEESECAKE
People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
INDIVIDUAL MINI PEPPERMINT CHEESECAKES
Make and share this Individual Mini Peppermint Cheesecakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h30m
Yield 18 individual cheesecakes
Number Of Ingredients 7
Steps:
- Set out 18 foil muffin or cupcake cups.
- Place 1 vanilla wafer in each cup and set aside.
- In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
- Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
- Fold in 2 cups Cool Whip.
- Spoon mixture evenly into muffin cups.
- Cover and freeze for at least 2 hours or until firm.
- Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.
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EASY MINI PEPPERMINT CHEESECAKES | BEYOND FROSTING
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5/5 (3)Total Time 45 minsCategory CheesecakeCalories 567 per serving
- In a microwave-safe bowl, combine the chocolate with ½ cup heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spoon about 1 tablespoon or less over the top of each cheesecake, spread with a knife.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with additional crushed Andes candies.
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5/5 (5)Total Time 2 hrs 5 minsCategory DessertCalories 428 per serving
- Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 Tablespoon sugar. Spoon 1-2 Tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
- While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 Tablespoons heavy cream, vanilla, peppermint extract and food coloring until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
- Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!
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