CHOCOLATE PEPPERMINT CHEESECAKE BITES
Chocolate peppermint cheesecake bites have a crunchy chocolate cookie layer on bottom with delicious peppermint chocolate cheesecake and bits of crushed candy cane and chocolate swirls on top. A winning combination for this holiday season! After they are done, store in the refrigerator.
Provided by Culinary Envy
Categories Desserts Cakes Holiday Cake Recipes
Time 3h12m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
- Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
- Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
- Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
- Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.
Nutrition Facts : Calories 257 calories, Carbohydrate 26.9 g, Cholesterol 53.8 mg, Fat 15.4 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 8.5 g, Sodium 194.2 mg, Sugar 19.6 g
DOUBLE-CHOCOLATE PEPPERMINT CHEESECAKE
Serve your guests with this cheesecake that's made with chocolate - a minty Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.
Nutrition Facts : Calories 672, Carbohydrate 72 g, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 322 mg
WHITE CHOCOLATE PEPPERMINT CHEESECAKE BITES
These cheesecake bites are my favorite holiday treat, perfect for large parties! A family favorite and one of my most requested recipes. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!
Provided by Amanda Heinrich
Categories Other Desserts
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325°F if using a 24 cup mini muffin pan.
- 2. Mix crumbs, 1/4 cup of the sugar and the melted butter. Spray pan with nonstick cooking spray. Scoop about half a spoonful of the the crumb mixture into each mini muffin cup; press firmly using the bottom of a shot glass or similar object. Bake approximately 8 minutes.
- 3. Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the peppermint extract. Fill each cup by transferring cheesecake mixture to a gallon size ziploc bag and cutting one of the corners.
- 4. Bake 27 - 28 minutes or until set; cool completely before removing from pan. Use a knife to carefully pop out the bites from the pan. Refrigerate at least 4 hours or overnight.
- 5. Top with the cool whip and chopped Andes mints. Store in refrigerator.
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.-Grenville Samson, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., 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, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 430 calories, Fat 29g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 257mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.
CHOCOLATE PEPPERMINT CHEESECAKE
After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 17
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. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. 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, 75-85 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. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
Nutrition Facts : Calories 561 calories, Fat 39g fat (22g saturated fat), Cholesterol 120mg cholesterol, Sodium 329mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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- Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 Tablespoon sugar. Spoon 1-2 Tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
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