White Chocolate Peppermint Cheesecake Bites Food

CHOCOLATE PEPPERMINT CHEESECAKE

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.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE!

Steps:

• 1. Preheat oven to 350* Pour the box of wafers into food processor and pulse until they are finely crumbled. Pour in melted butter and combine until no more dry crumbs are left. Pour into spring form pan and press against bottom of pan and half way up the sides. Place in oven and bake crust for 10 minutes.
• 2. While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top. When crust comes out of the oven, pour the white chocolate on the bottom of crust and smooth out so that it covers the entire bottom (This step and the baking of the crust ensures that there will be solid bottom of the cheesecake. If you like your bottom less firm, omit this step) Place in refrigerator to harden.
• 3. For the cheesecake, melt remaining white chocolate in double boiler and set aside to cool slightly. Cream together all of the cream cheese (room temperature) and the 1 1/2 cups of sugar. Add eggs one at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Smash the starlight mints into a fine powder and fold into the cheesecake mixture.
• 4. Reduce oven temp to 300* Pour cheesecake mix into prepared, cooled pan. Fill within a 1/2 inch from top. Cake will rise but shouldn't overflow. Place a baking pan half filled with hot water on bottom rack of oven. Place cheesecake pan on a baking sheet (in case the spring form pan leaks) and place on the rack above the pan holding the water. Bake for 1 1/2 hours.
• 5. After 1 1/2 hours, turn off oven and let the cheesecake sit for 4 hours. Take out of oven and refrigerate overnight. When you are ready to serve, run knife around the edges of the cake to loosen and then remove the outer ring of the spring form pan. You can smooth the sides of the cheesecake with a damp butter knife if needed. Enjoy!!!

WHITE CHOCOLATE PEPPERMINT CHEESECAKE BITES

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.

CHOCOLATE PEPPERMINT CHEESECAKE BITES

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.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

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.

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.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Mix graham cracker crumbs, 3 tablespoons sugar and melted butter together to make crust. Press mixture into bottom of 10-inch springform pan. Bake crust at 325F for 10 minutes. Cool.
• Mix cream cheese and 3/4 cup sugar until just blended. Add eggs, one at a time, mixing after each until blended.
• Melt white chocolate in double boiler and stir into cream cheese mixture.
• Gently fold in crushed candy canes. Pour mixture over cooled crust. Bake 45-50 minutes at 325F or until center is almost set. Cool completely, then refrigerate for (at least) 4 hours.
• When ready to serve, spread a thin layer of whipped topping or whipped cream on top of cheesecake and sprinkle with more crushed candy canes. You can sprinkle with red and green sugar, too, if you like.

PEPPERMINT WHITE MOCHA CHEESECAKES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.
• Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.
• Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.
• Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.
• Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.
• Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.
• Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a "C" shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.
• Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving.