Peppermint Cheesecake On A Stick Recipes

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm., In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set., Decorate with melted candy coating as desired. Refrigerate until serving.

Steps:

• For the cake: Line a 10-inch springform pan with a circle of parchment paper and spray with nonstick cooking spray. Preheat the oven and follow the box instructions for preparing cake. Pour the batter in the pan. Bake until a toothpick inserted in the center of the cake comes out dry, about 35 minutes. Set aside and let cool while you make the filling. Reduce the oven temperature to 325 degrees F.
• For the filling: Meanwhile, mix the cream cheese, granulated sugar, sour cream and cornstarch in a stand mixer fitted with the paddle attachment on medium-low speed until well blended, about 2 minutes. Turn to low speed, then add the eggs one at a time, scraping down the sides of the bowl as needed. Turn to medium and mix until well blended, then add the peppermint and vanilla extracts and mix until incorporated, about another minute. Set aside.
• Bring a kettle of water to a boil. Remove the collar of the springform pan and trim the domed top off the cake using a serrated knife. Crumble and reserve the scraps for later use. Lock the collar back in place and wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in during baking. Using a spoon, gently break up the top half of the cake into small-to-medium pieces right in the pan. Pour the filling over the cake pieces in the pan. Using a spoon, slowly mix the cake pieces into the filling for a marbled look.
• Place the springform pan in a roasting pan; transfer to the oven. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cake is pale yellow and jiggles slightly in the center, about 1 hour 10 minutes. Let cool in the oven with the door open for 1 hour. Cover and refrigerate overnight.
• Remove the collar from the springform pan, using a hot wet towel to warm the sides up to help release the cake if necessary. Return the cake to the refrigerator while you make your frosting.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer on high speed until smooth and creamy. Add the vanilla, salt and 3 cups confectioners' sugar, and beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup confectioners' sugar. Transfer to a piping bag fitted with a large star tip.
• Pipe the frosting on top of the cake, then drizzle with chocolate sauce and decorate with chocolates, Christmas candies and the reserved crumbled cake.

Steps:

• Melt 2 oz. chocolate as directed on package.
• Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, then 3/4 cup marshmallows. Spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Top cheesecake with chocolate curls and remaining marshmallows before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
• Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
• Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

Steps:

• Place cookies in a heavy zip lock bag and crush with a rolling pin.
• Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
• mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
• Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
• Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
• Beat in sour cream.
• Add eggs one at a time, beating after each additioon.
• 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 and center jiggles slightly when pan is gently shaken, about 1 hour.
• Run a knife around edge of pan rim.
• Place pan on a wire rack and cool cheesecake completely in pan.
• Cover and chill until cold, at least 4 hours or up to 2 days.
• Run a knife around edge again, then release rim.
• If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
• Decorate top of cake with crushed candycane, pressing in gently with your hands.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

Steps:

• FOR CRUST:
• Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
• FOR FILLING:
• Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
• Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
• FOR TOPPING:
• Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
• Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Bake at 350 degrees F., 10 minutes.
• Cool.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
• Fold in whipped cream and chocolate.
• Pour over crust.
• Chill until firm.
• Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.
• Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.
• Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints.
• Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.