WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.
Provided by Rick Fields
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 11h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
- Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
- Bake in the preheated oven until just set, 8 to 10 minutes.
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
- Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
- Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
- Chill for 4 hours, to overnight.
- Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
- Remove the sides of the springform pan. Cut into slices and enjoy.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g
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Prosper Mukelabai
[email protected]This cheesecake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Gloria Brown
[email protected]This cheesecake was a bit too time-consuming to make, but it was worth it in the end. The cheesecake was beautiful and delicious.
Juan Espinosa
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. The cheesecake was delicious and everyone loved it.
David Merritt
[email protected]The cheesecake was a bit dense for my liking, but the flavor was still good. I would recommend using a different crust recipe.
ZaRiah Peterson
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling.
Chitra Purohit
[email protected]I'm not a huge fan of peppermint, but I really enjoyed this cheesecake. The white chocolate flavor really mellowed out the peppermint.
Md.KhairuL HasaN
[email protected]This cheesecake is a must-try for any peppermint lover. It's creamy, minty, and oh-so-delicious.
Dorothy Ross
[email protected]I was a bit skeptical about the white chocolate and peppermint combination, but I was pleasantly surprised. The cheesecake was delicious and the flavors worked really well together.
TARIQ STUDIOS
[email protected]This cheesecake was easy to make and turned out beautifully. The white chocolate and peppermint flavors are a perfect combination.
Ally
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's so creamy and delicious, and the peppermint flavor is just right.
DENIS MWANGI
[email protected]This cheesecake was a huge hit at my holiday party! Everyone loved the combination of white chocolate and peppermint. The crust was also perfect - buttery and flaky.