Mr Foods Peppermint Swirl Cheesecake

MR. FOOD'S PEPPERMINT SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
• Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into the pie crust.
• Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect.
• Bake cheesecake for 30-35 minutes or until edges are set (the center will be slightly loose). Allow the cake to cool for 1 hour, then cover it and chill for at least 6 hours before serving.
• To make it holiday-festive, garnish each slice of cheesecake with a dollop of whipped cream and a miniature candy cane.

PEPPERMINT TWIST CHEESECAKE

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.

PEPPERMINT CHIP CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.