Peppermint Twist Cheesecake
From crabhappychick 14 years ago
- 90 minutes to make
- Serves 18
From Bon Appetit, a perfect cheesecake for Christmas! Rich, pepperminty, chocolatey and a big hit with the family this year. Hope your family enjoys it as much as we did! If you use gluten-free chocolate cookies for the crust, this is a gf dessert!
Ingredients
- 1 box chocolate wafer cookies (I used gluten-free chocolate cookies) shopping list
- 1/4 cup sugar shopping list
- 1 stick butter shopping list
- 2 pounds cream cheese, room temperature shopping list
- 1 cup sugar shopping list
- 4 large eggs shopping list
- 1/4 cup half and half shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon peppermint extract shopping list
- 1/3 cup peppermint mints, red and white candy canes or round candies, crushed shopping list
- 1 cup sour cream shopping list
- 3 tablespoons sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/4 teaspoon peppermint extract shopping list
- peppermint mints, additional, crushed for decoration shopping list
How to make it
- Crust: Wrap outside of a 9" springform pan with aluminum foil. Process cookies and sugar in food processor until fine. Add butter and blend thoroughly. Press into bottom and up sides of pan. Refrigerate crust while making filling.
- Filling: Preheat oven to 350 F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well-blended. Add eggs 1 at a time, beating after each addition. Add half & half and the extracts. Stir in crushed candy canes. Pour filling into crust.
- Bake until filling is set in center and edges are puffed, about 50 minutes. (Took considerably longer for me...maybe another half an hour or so.) Transfer to rack and cool 10 minutes. Maintain oven temperature.
- Topping: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake, covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight.
- Serve: Using small knife, cut around sides of pan to loosen cake. Remove sides of pan and garnish just before serving with additional crushed peppermint candy canes.
- NOTE: I didn't use the topping as there wasn't enough room in my pan for it. Didn't miss it! Delicious without the topping. (Does that make this a diet recipe if you leave off the topping? LOL) Also, sprinkle the crushed peppermint candies just before you serve it or they will melt and not be as pretty. It will taste just as good though!
The Rating
Reviewed by 5 people-
This sounds divine! My hubby loves peppermint, will be a real treat for him!
juels
in Clayton loved it
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I like the idea with this one i will be playing with it using some 150 proof pepperment schnaps i got over in Germany.
Got my 5
grizzlybear
in loved it
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I want this yum cake!! gonna make it.. as soon as I 'snatch Griz's 'pep' schnapps... hahah dang this sounds 'Heavenly' HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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