PHOTOS AND RECIPE SUBMITTED BY Susan McElroy
Peppermint Cheesecake by Susan McElroy
Crust: 2 tab. unsalted butter, melted
1/4 tsp. pure peppermint extract
18 cream filled cookies crushed to 1 1/2 cups (I used Oreos)
White Chocolate Filling: 8 oz. white chocolate
4 (8oz) cream cheese
1 1/4 cup granulated sugar
1 cup sour cream
1 tab. pure vanilla extract
2 tab. all purpose flour
4 large eggs
8 oz. peppermint bark chopped in pieces to 2 cups
White Chocolate Icing:
1/2 cup heavy whipping cream
4 oz. white chocolate
1/2 tsp. pure peppermint extract
2 tab. confectioners sugar
4 oz. cream cheese
Preheat oven to 350 degrees. Lightly butter 9-10 in. springform pan.
Prepare crust: In small bowl combine melted butter and peppermint extract, add crushed cookies, mix well. Press into bottom of pan. Bake 10 min. Let cool. Wrap heavy aluminum foil around bottom of pan for water bath. Reduce baking temp to 325 degrees.
Melt white chocolate in double boiler. In large bowl add cream cheese & sugar, mix well. Add sour cream, vanilla, flour, beat well. Add melted white chocolate and mix one min. Add eggs, 2 at a time, beat well. Gently fold in peppermint bark pieces.
Pour into prepared pan. Set pan in large baking pan or roater pan. Fill water halfway up sides of springboard pan. Bake 70-90 min. Cool in refrigerator at least 12 hours before frosting.
White Chocolate icing: Melt white chocolate. Combine chocolate with heavy whipping cream, mix on medium speed until fluffy. Add peppermint extract mix well. Frost cake after cooled and top with crumbled peppermint pieces and peppermint bark.
1/4 tsp. pure peppermint extract
18 cream filled cookies crushed to 1 1/2 cups (I used Oreos)
White Chocolate Filling: 8 oz. white chocolate
4 (8oz) cream cheese
1 1/4 cup granulated sugar
1 cup sour cream
1 tab. pure vanilla extract
2 tab. all purpose flour
4 large eggs
8 oz. peppermint bark chopped in pieces to 2 cups
White Chocolate Icing:
1/2 cup heavy whipping cream
4 oz. white chocolate
1/2 tsp. pure peppermint extract
2 tab. confectioners sugar
4 oz. cream cheese
Preheat oven to 350 degrees. Lightly butter 9-10 in. springform pan.
Prepare crust: In small bowl combine melted butter and peppermint extract, add crushed cookies, mix well. Press into bottom of pan. Bake 10 min. Let cool. Wrap heavy aluminum foil around bottom of pan for water bath. Reduce baking temp to 325 degrees.
Melt white chocolate in double boiler. In large bowl add cream cheese & sugar, mix well. Add sour cream, vanilla, flour, beat well. Add melted white chocolate and mix one min. Add eggs, 2 at a time, beat well. Gently fold in peppermint bark pieces.
Pour into prepared pan. Set pan in large baking pan or roater pan. Fill water halfway up sides of springboard pan. Bake 70-90 min. Cool in refrigerator at least 12 hours before frosting.
White Chocolate icing: Melt white chocolate. Combine chocolate with heavy whipping cream, mix on medium speed until fluffy. Add peppermint extract mix well. Frost cake after cooled and top with crumbled peppermint pieces and peppermint bark.
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