Peppermint / Vanilla Layered Creamy Cheesecake. Lemon Raspberry Cream CheesecakeRaspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse. White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped. My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan.
Serve your guests with this cheesecake that's made with chocolate - a minty Christmas dessert. Add eggs, one at a time, beating just until blended. Peppermint, Vanilla, and Chocolate in one gorgeous cake.
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, peppermint / vanilla layered creamy cheesecake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Lemon Raspberry Cream CheesecakeRaspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse. White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped. My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan.
Peppermint / Vanilla Layered Creamy Cheesecake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It's easy, it is fast, it tastes delicious. Peppermint / Vanilla Layered Creamy Cheesecake is something which I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have peppermint / vanilla layered creamy cheesecake using 20 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Peppermint / Vanilla Layered Creamy Cheesecake:
- {Take of CRUST.
- {Make ready 25 of mint filled oreo cookies, crushed.
- {Take 5 tbsp of butter, salted or unsalted, melted.
- {Prepare of CHEESECAKE FILLING.
- {Take 4 of - 8 - ounce packages of cream cheese, at room temperature.
- {Make ready 1 1/3 cup of granulated sugar.
- {Make ready 1 1/2 tsp of vanilla extract.
- {Get 1/8 tsp of salt.
- {Make ready 1 cup of sour cream.
- {Get 4 of large eggs.
- {Make ready 1/2 tbsp of fresh lemon juice.
- {Prepare 1/2 tsp of pure peppermint extract.
- {Get of red food color, about 15 drops.
- {Make ready of green food color, about 15 drops.
- {Take of CHICOLATE GLAZE.
- {Take 1/3 cup of heavy cream.
- {Take 1/2 cup of semi sweet chocolate chips.
- {Make ready 1/4 tsp of vanilla extract.
- {Take of GARNISH.
- {Get 1 of red, green and white sprinkles. White decorating ball and sparkle sugar.
I love a good layered cheesecake and this Peppermint, Chocolate, and Vanilla Cheesecake is the perfect harmony of all these flavors in one. Beat in flour, vanilla, peppermint extract and salt until smooth. Pour cream cheese mixture into pan over baked crust. Bake until edges are just golden If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
Instructions to make Peppermint / Vanilla Layered Creamy Cheesecake:
- Spray a 9 inch springform pan with bakers spray. Preheat oven to 325.
- Crush cookies in food processor or blender until they are fine crumbs. Use whole cookies , filling and all.
- Combine cookie crumbs with melted butter and mix until well moistened.
- Press crumb mixture into prepared springform pan covering bottom and coming up side's. Freeze while preparing cheesecake filling.
- MAKE CHEESECAKE.
- Beat cream cheese until smooth, add the sugar and beat again until smooth..
- Add vanilla, lemon juice, sour cream and salt and beat in. Add eggs, one at a time, beating after each egg.
- Divide batter into 2 seperate bowls. Into one bowl mix in red food coloring. In the other add the peppermint extract and green food coloring, mix to combine.
- Remove crust from freezer and wrap a double thickness of foil around pan.
- Start assembling cheesecake layers. Pour about. 1/2 cup red cheesecake batter directly into center of crust, let it spread on its own don't disturb it. It will Not reach the corners yet.
- Now using the green cheesecake batter pour about 1/2 batter directly over center of red batter. Let it push the batter put by itself, don't touch it, let it spread itself.
- Add 1/2 cup green batter again directly on top of red batter, letting it spread. Continue alternating the batter colors in the same way until it is used up. It will be about 7 to 8 layers. Never smooth the batter or try to help it spread, let it do it on its own.
- Place cheesecake in a baking dish and add boiling water to come halfway up cheesecake pan.
- Bake for 1 hour and 45 to 50 minutes until set but still jiggly 2 inches from the edge. Cool on rack until its room temperature. Then remove foil and wrap, in pan in fresh foil and cover with plastic wrap and refrigerate overnight.
- Remove foil and run a small knife around edges of cold cheesecake. Release sides of springform pan.
- GLAZE CHEESECAKE.
- Heat cream just until hot, pour over chocolate chips in a bowl. Let sit 1 minute then add vanilla and stir until smooth. Allow to cool 15 minutes at room temperature before pouring over top of cheesecake and spread quickly until smooth.
- Add garnish while chocolate is wet. Chill to set.
Decorate top of cake with crushed candycane, pressing in gently. Crushed peppermint candies are folded into a creamy cheesecake baked in a graham cracker crust for this festive make-ahead dessert. Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. This Peppermint Bark Cheesecake has an Oreo crust, cheesecake filling loaded with peppermint and topped with whipped cream and chocolate!
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