Holiday White Chocolate Peppermint Cheescake Mousse Pie Food

HOLIDAY WHITE CHOCOLATE PEPPERMINT CHEESCAKE MOUSSE PIE

Steps:

• Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
• Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
• Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
• Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
• You can also use the option of chilling the crust for 2 hours before using in your recipe.
• Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
• Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
• In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
• In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
• Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
• Pour into prepared graham cracker pie crust.
• Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
• Add powdered sugar and vanilla extract.
• Spread whipped cream over peppermint cheesecake mousse.
• Set in fridge for a few hours to set up.
• Garnish with candy cane crushed bits right before serving.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
• Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
• Bake in the preheated oven until just set, 8 to 10 minutes.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
• Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
• Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
• Chill for 4 hours, to overnight.
• Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
• Remove the sides of the springform pan. Cut into slices and enjoy.