CHEERY CHEESECAKE SANTA HATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 15 servings
Number Of Ingredients 14
Steps:
- For the red velvet crust: Adjust the oven racks to the middle and bottom of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray.
- Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until it's all incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies, butter and dye. Combine both batches, then pour the cookie mixture into the prepared baking pan, using your hands to press the crust down to make one even layer. Bake for 10 minutes.
- For the filling: Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling over the crust and smooth the top.
- Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 45 minutes.
- Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours.
- To assemble: Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, carefully punch out 15 cheesecake circles. Remove them to a serving platter. Refrigerate while you make the mascarpone cream.
- For the whipped mascarpone cream: Add the cream to the bowl of a mixer fitted with the whisk attachment and whip to stiff peaks. Add the mascarpone and confectioners' sugar and mix until well combined and smooth. Transfer the mixture to a piping bag fitted with a number 12 pastry tip.
- For the Santa hats: Pipe a rim of the mascarpone cream around the top of each cheesecake circle. Put an inverted strawberry into the center of each and top with a tiny blob of the mascarpone cream. Chill to set.
- To assemble the snow scene: Arrange the Santa hats on a cake stand, place the miniature Christmas trees, reindeer and sleigh and cowboy Christmas figurines around and dust with confectioners' sugar snow.
SANTA HAT PARTY MIX RECIPE - (4.3/5)
Provided by dizzybetts
Number Of Ingredients 12
Steps:
- SANTA HATS: Melt the candy melts, along with a tablespoon of shortening (to help thin the melted candy), in 30 second intervals on half power in your microwave until melted. Immediately start dipping the Bugles in the red candy melts. Let them set up for 10 minutes or so on parchment or wax paper. When they are set, remelt the red candy disks (if necessary) and dip just the bottoms (larger part of the bugle) into the white sprinkles. Then flip it over and dip the top in the melted candy and press a mini marshmallow on top. SANTA MIX: Spread all your ingredients, except M&M's, out on a baking sheet lined with parchment or wax paper. Melt your white chocolate according to package directions and drizzle over the pretzel mix. Transfer into a large bowl and coat mix with chocolate. Return to baking sheet to allow to dry. When chocolate is set, sprinkle M&M's and Bugle Santa Hats over the mix. Transfer to big bowl to serve.
SANTA'S SNACK MIX
At Christmas, I love to make gifts in a jar, from jellies and jams to cookie and snack mixes. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 7 cups.
Number Of Ingredients 7
Steps:
- In two wide-mouth quart jars, layer all of the ingredients. Cover jars. Decorate with fabric and ribbon. To serve, pour into a bowl and stir to combine.
Nutrition Facts : Calories 445 calories, Fat 24g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 253mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
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