PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE
Try Peppermint Bark Cookies and Cream Cheesecake, a dessert that combines-count 'em-three classic dessert flavors into one mighty cheesecake. Peppermint Bark Cookies and Cream Cheesecake combines chocolate sandwich cookies, starlight mints, cream cheese and chocolate.
Provided by My Food and Family
Categories Recipes
Time 6h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
- Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
- Break chocolate bark into small pieces; sprinkle over cheesecake before serving.
Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PEPPERMINT BARK CHEESECAKE RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 500 F.
- Combine the cookie crumbs, melted butter , and sugar in a large bowl until the crust starts to come together. You should be able to squeeze the crumbs together to form a ball.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Use a measuring cup to press down the crust . This will help make the crust even and compact. Set aside while you prepare the filling.
- Gather the ingredients. Make sure all of the ingredients are at room temperature. This will ensure even mixing with fewer lumps.
- Beat together the cream cheese, sugar, heavy cream, and sour cream in a large bowl with a hand mixer. You can also prepare the batter in the bowl of a stand mixer. Beat until completely smooth and very fluffy, about 3 minutes.
- Beat in the vanilla, peppermint extract, and salt. Beat in the eggs, 1 at a time until the batter is smooth and completely incorporated.
- Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter.
- Pour the batter over the prepared crust. Bake at 500 F for 5 minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken.
- Shut off the oven and open the door slightly. Leave the cheesecake in the open oven for 10 minutes, then place on a cooling rack and allow to cool to room temperature.
- Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least 4 hours.
- Once it has completely cooled, remove the cake from the springform pan. Cover the top with the stabilized whipped cream. You can also cover the sides if you wish.
- Add dollops of whipped cream to the top as well, if you wish. Decorate with crushed candy canes and crushed peppermint bark.
- Refrigerate again or serve immediately.
Nutrition Facts : Calories 898 kcal, Carbohydrate 72 g, Cholesterol 192 mg, Fiber 1 g, Protein 10 g, SaturatedFat 37 g, Sodium 546 mg, Sugar 57 g, Fat 66 g, ServingSize Serves 8, UnsaturatedFat 0 g
PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
Steps:
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
PEPPERMINT BARK COOKIES
The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
- Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
- Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
- For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
- Remove the bowl from the saucepan; keep the saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
- Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
- Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
- Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.
PEPPERMINT BARK CHEESECAKE
Create this yummy Peppermint Bark Cheesecake with crushed mints, chocolate sandwich cookies and white chocolate. Yule love this Peppermint Bark Cheesecake!
Provided by My Food and Family
Categories Dairy
Time 6h35m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
- Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
- Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
Nutrition Facts : Calories 470, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PEPPERMINT BARK CHEESECAKE
Nothing says 'the holidays are here' quite like peppermint! The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a third cup? Peppermint extract is very strong so if reducing cheesecake recipe as I usually do -have made several times- 1/4 teaspoon peppermint extract for 4 servings is a tad too much and that is what site math will do.
Provided by WiGal
Categories Cheesecake
Time 1h34m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
- Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
- Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
- Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
- Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.
Nutrition Facts : Calories 621.3, Fat 48.2, SaturatedFat 26.8, Cholesterol 173.9, Sodium 356.8, Carbohydrate 44, Fiber 3, Sugar 35.4, Protein 10.8
PEPPERMINT CHEESECAKE BARS
Pretty in pink: Creamy peppermint fluff in a rich layer of chocolate and chocolate-cookie crust! Yum!!!!! Note** Plan ahead. Bars need 4 hours to set up.
Provided by kittycatmom
Categories Bar Cookie
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside.
- Chocolate Layer:.
- In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes.
- Peppermint Filling:.
- In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside.
- In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired.
- Cover pan and freeze for 4 hours.
- This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.
Nutrition Facts : Calories 274.5, Fat 21.8, SaturatedFat 13.2, Cholesterol 60.6, Sodium 146.3, Carbohydrate 18.9, Fiber 0.7, Sugar 13.2, Protein 2.8
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
I found this gem in the debbie Macomber christmas cookbook. It will be served on my christmas dessert buffet this year.. for the crust I used girl scout thin mints I had frozen
Provided by GingerlyJ
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 14
Steps:
- to make the crust preheat oven to 350.
- wrap foil inside and around sides of 9 inch springform pan.
- in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
- press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
- for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
- gradually beat in sugar, flour, vanilla and peppermint.
- scrape down sides of bowl.
- add eggs one at a time beating after each addition.
- mix in sour cream until well blended.
- carefully pour filling into crust.
- place foil wrapped pan in a larger deep pan.
- heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
- bake for 1 hour and ten minutes until edges are set and center jiggles.
- transer to a wire rack to cool.
- loosesly cover cake and refrigerate until cold.
- for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
- remove from heat.
- whisk in confectioner's sugar and cream.
- drizzle glaze over cooled cake.
- artfully arrange peppermint pattys on top of cake.
Nutrition Facts : Calories 447.2, Fat 29.9, SaturatedFat 16.1, Cholesterol 122.6, Sodium 295.1, Carbohydrate 40.2, Fiber 0.5, Sugar 33.5, Protein 6.3
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