Ingredients with Measurements:
- 2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup crushed peppermint candy canes
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp peppermint extract
- Red food coloring (optional)
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Food processor
- Mixing bowls
- Spatula
- Piping bag (optional)
Step-by-step Instructions:
1. Preheat the oven to 325°F.
2. In a food processor, crush the chocolate sandwich cookies until they become fine crumbs.
3. In a mixing bowl, combine the cookie crumbs and melted butter. Mix until well combined.
4. Press the cookie mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Fold in the crushed peppermint candy canes.
9. Pour the cheesecake mixture onto the cooled crust.
10. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours.
12. In a mixing bowl, beat the heavy cream until soft peaks form.
13. Add the powdered sugar, peppermint extract, and red food coloring (if using). Beat until stiff peaks form.
14. Pipe the whipped cream onto the chilled cheesecake using a piping bag (if desired).
15. Garnish with additional crushed peppermint candy canes.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Chilling time: 2 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 520
Total fat: 36g
Saturated fat: 20g
Cholesterol: 150mg
Sodium: 360mg
Total carbohydrates: 44g
Dietary fiber: 1g
Total sugars: 33g
Protein: 7g
Substitutions for ingredients:
- Chocolate sandwich cookies can be substituted with graham crackers or chocolate graham crackers.
- Peppermint candy canes can be substituted with peppermint extract or peppermint oil.
- Heavy cream can be substituted with whipped topping or whipped cream cheese.
Variations:
- Oreo Peppermint Cheesecake: Use Oreo cookies instead of chocolate sandwich cookies for the crust.
- Chocolate Peppermint Cheesecake: Add 1/2 cup of melted chocolate to the cheesecake mixture before pouring onto the crust.
- Peppermint Bark Cheesecake: Top the cheesecake with a layer of melted white chocolate and sprinkle with crushed peppermint candy canes.
Tips and Tricks:
- Make sure the cream cheese is softened before beating to avoid lumps in the cheesecake mixture.
- Use a water bath to prevent cracks in the cheesecake.
- Chill the cheesecake for at least 2 hours before serving to allow it to set properly.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Serve the cheesecake on a cake stand and garnish with additional crushed peppermint candy canes.
Garnishes:
Crushed peppermint candy canes
Pairings:
Hot cocoa, peppermint tea, or coffee
Suggested Side Dishes:
Fresh fruit or a side salad
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or a layer of melted chocolate.
- If the cheesecake is too soft, chill it for longer.
Food Safety Advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food History:
Cheesecake has been enjoyed since ancient Greece and Rome, where it was made with simple ingredients like cheese, honey, and wheat.
Flavor Profiles:
Sweet, creamy, and minty
Serving Suggestions:
Serve the cheesecake as a dessert after a holiday meal.
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