Peppermint Panache Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Candy canes atop the cake hint at the crushed peppermints found in each slice. Ingredients:
2 1/4 cups cream-filled chocolate sandwich cookie crumbs |
2 tablespoons butter or margarine, melted |
4 (8-ounce) packages cream cheese, softened |
1 1/4 cups sugar |
1/2 cup whipping cream |
2 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
4 large eggs |
1 cup coarsely chopped cream-filled chocolate sandwich cookies |
1/3 cup coarsely crushed hard peppermint candies |
10 ounce premium white chocolate, finely chopped |
1/3 cup whipping cream |
garnish: small candy canes |
Directions:
1. Combine 2 1/4 cups cookie crumbs and butter; stir well. Firmly press onto bottom and 2 up sides of a 9 springform pan. Bake at 350° for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 325°.
2. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add 1/2 cup whipping cream, flour, and vanilla; beat well. Add eggs, one at a time, beating after each addition. Stir in 1 cup chopped cookies and 1/3 cup crushed peppermint candies. Pour batter into prepared crust.
3. Bake at 325° for 1 hour or until almost set. Remove to a wire rack; let cool completely. Cover and chill at least 8 hours. Remove sides of springform pan.
4. Bring water to a boil in bottom of a double boiler; remove from heat. Combine white chocolate and 1/3 cup whipping cream in top of double boiler; place over hot water. Heat until chocolate is melted and smooth, stirring constantly with a rubber spatula. Let mixture cool slightly (3 to 5 minutes).
5. Spread white chocolate mixture over top and sides of cheesecake. Garnish with candy canes.
|
|