I needed a Christmas Eve dessert, I usually make a cheesecake. This year, I wanted something more festive! So the peppermint cheesecake was born!
Ingredients:
Crust:
- 18 crushed oreos
- 2 tbls melted butter
Cheesecake:
- 3 8oz packages cream cheese (softened)
- 3/4 C sugar
- 3 eggs
- 1/3 C heavy cream
- 4oz white chocolate chips
- 1 tsp peppermint extract
- 1/4 pound Andes Candies peppermint chips (reserve some for garnish)
Topping:
- 1/4 C heavy cream
- 4oz semi sweet chocolate chips
Preheat oven to 300.
Crush oreos in a blender or food processor or ziplock bag, mix in the melted butter until all the crumbs are moistened. Press into spring form pan, and the stash in the fridge till you are ready for it.
Beat the cream cheese until smooth, slowly add the sugar while beating.
Heat the heavy cream in the microwave until hot. DO NOT BOIL! Add the white chocolate chips and stir until mixture is smooth. Stir in the peppermint extract. Add the chocolate/cream/extract mixture to the cream cheese mixture. Beating until completely incorporated. Next add the eggs one at a time, beating until completely combined.
Fold in the Ande Candys peppermint chips.
Pour into spring form pan. Place a shallow pan of water on the lower rack of your oven. Place the cheesecake on the rack above the water. Bake 50 minutes. Turn off oven and let cheesecake sit in the oven until the oven is cool.
Refrigerate at least 4 hours.
Measure out the 1/4 C of heavy cream and heat in the microwave until hot. DO NOT BOIL! Add the 4 ounces of semi sweet chocolate chips, the hot cream will melt the chocolate. Mix until smooth. Pour over the cheesecake, return to refrigerator until the topping has set.
I forgot to take a photo before we sliced it. But it was Ledgen…dary.
- Jaded
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