The nice list...are you on it? I can guarantee Santa will consider your name even if you've been naughty, but only if you make this Peppermint Cheesecake. The packaging factor is ranked as high as the taste factor. On a scale of one to ten, I'd give them both a fifteen, because it's just that good.
Now I must tell you how easy it was to make.
It was easy.
The presentation makes it the perfect gift.
The taste makes it the perfect dessert.
I'm thinking you may need a little help to get on Santa's nice list, so let's get started.
Crush 20 Oreo's in Cuisinart until you have fine crumbs.
Add sugar and melted butter.
Press cookie crumbs in an 8" silicon pan.
Bake crust and cool.
Once the crust is cooled mix the cheesecake batter and pour into pan.
Bake until done.
Crush candy canes with meat mallet, hammer or anything you have on hand.
Separate the large chunks from the small chunks with a colander.
Or buy a bag already crushed.
Or buy a bag already crushed.
Make the chocolate ganache.
Spread the chocolate over the top of the cheesecake.
Sprinkle with crushed peppermint candy.
Place the pan into the freezer and freeze overnight.
Once the cheesecake is frozen, remove from pan.
Gently pull the sides away from the cake and lift out.
Place the cheesecake on an 8" cake board.
Add a dab of chocolate in the center to hold it in place.
You will need a large piece of cellophane to wrap the peppermint cheesecake like candy.
Roll out the cellophane and place the cheesecake on the top.
The end of the cellophane should be under the center of the cheesecake.
Wrap the cellophane around the top and measure enough to continue wrapping under the cheesecake.
Pinch the sides together and close with a twist tie.
Tie a big red bow on each end.
It's guaranteed, now you're on Santa's nice list.
In fact, now that I know how to make the cheesecake I won't worry about being good next year.
For the Filling
For the Topping
Chocolate Peppermint Cheesecake
IngredientsFor the Crust
- 2 cups Oreo cookie crumbs. (Use food processor)
- 1 tablespoon sugar
- 2 - 3 tablespoons butter melted
- 8 ounces semisweet chocolate, chopped
- 8 ounces cream cheese, room temperature
- 2/3 cup sugar
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/4 teaspoon mint extract
- 1 tablespoon unsalted butter, room temperature
- 8 oz. semisweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 1/8 teaspoon mint extract
- 1/2 cup crushed peppermint candy
InstructionsFor the Crust
Melt the butter and add cookie crumbs and sugar.
Mix until combined.
Press in the bottom of 8" round silicone mold.
Bake at 350 degrees for 10 minutes.
Preheat oven to 350 degrees.
In medium mixing bowl, mix the cream cheese and sour cream until completely blended.
Add the sugar and eggs, mix until combined.
Melt the chopped chocolate in microwave safe bowl and 30 second increments at half power until melted.
Add the melted chocolate to the cream cheese mixture. Mix until combined.
Add crème de menthe flavoring.
Pour cheesecake mixture on top of the chilled crust.
Bake for 25 minutes or until done, but still a bit wobbly in the center.
Crush the peppermint candy by placing the peppermint sticks into a baggie and pound with a meat mallet, set aside.
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer.
Pour over chocolate and let stand until chocolate has softened.
Add butter and stir until smooth.
Add the mint extract.
Pour the chocolate topping on the cheesecake, spreading to the edges.
Sprinkle with the crushed peppermint.
Freeze the cheese cake overnight in the silicon mold and remove.
I wish you a Pepperminty Christmas!
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