Start mixing on low speed until combined. In another large mixing bowl, add 2 cups heavy whipping cream and powdered sugar. Add in peppermint, vanilla extract, and 1-2 drops red food coloring and mix until combined. Place the graham crackers into a sturdy zip-top bag and crush them with a rolling pin. Remaining Ingredients – Finally, add in the baking powder, flour and salt to the bowl and continue mixing until fully blended. In a large bowl, cream the cream cheese for 4-5 minutes or until smooth and there are no lumps. Lightly grease a nine-inch springform pan. More Ingredients – Next, you’ll want to mix in the sugar, vanilla, peppermint and eggs with the butter mixture until everything has completely combined. Then line your cookie sheet with parchment paper or a baking mat.Ĭream It – Start by beating the butter and cream cheese together in a bowl until it has a light and fluffy texture. Prep – Before you get started, preheat your oven to 350 degrees.
#Peppermint cheesecake how to#
They’re fun and festive, and perfect for sharing with friends or bringing to a holiday party! How To Make Peppermint Cheesecake Cookies These peppermint cheesecake cookies combine two of my favorite holiday flavors, and they are totally delicious! I’ve been seeing delicious cheesecake cookies floating around on Pinterest, but I decided to jazz them up with a little peppermint flavor and a tasty glaze, along with a sprinkle of crushed candy cane. (Let’s just ignore the fact that I can never just eat one cookie, shall we?) Sprinkle with powdered sugar.Of all the holiday foods, I think I look forward to the holiday cookies the most! Cookies are my perfect food: they’re small, they’re cute, they come in every flavor imaginable, and they’re the perfect serving size. Chop chocolate mint chocolates in 4 pieces and place in center of cake.Whip cream and sugar until stiff peaks form, place in a piping bag fitted with a plain pastry tube and pipe a circle in center.Serve remaining ganache reheated on side. Prepare ganache and while still warm pour half of ganache onto cheesecake.Run a sharp knife around edge and bottom of cheesecake and place on a serving platter.Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes, but it could take up to 2 hours depending on temperature of cheesecake batter. Produced in a facility that also processes Soy, Wheat, Milk, Eggs.Pour water into roasting pan about 1-inch high and place into oven.Spoon mint layer on top of chocolate layer.Add sour cream, peppermint and green food color. Scrape bowl and beater between additions. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. For mint layer blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain.
Add to above and combine well, pour batter into springform pan.
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