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Peppermint Twist Cheesecake by nlb

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Joined: Dec 11, 2005

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Posted to Thread #10 at 5:35 pm on Dec 18, 2005

From: nlb Daisy, you could make rec. Peppermint Twist Cheesecake and it would be great for Valentine's Day>>

Peppermint Twist Cheesecake

Crust:

9 oz. box chocolate wafer cookies

1/4 c sugar 1/2 c (1 stick) unsalted butter, melted

Filling:

2 pounds cream cheese, room temperature

1 c sugar

4 large eggs

1/4 c half and half

1 t pure vanilla extract

1 t peppermint extract

1/3 c 1-inch-diameter hard red-and-white-striped peppermint candies, crushed

Topping:

1 1/2 c sour cream

3 T sugar

1/2 t pure vanilla extract

1/4 t peppermint extract

Additional peppermint candies

For crust: Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.

For filling: Preheat oven to 350 degrees F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.

Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.

For topping: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake, covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)

Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

Serves 10. Bon Appétit February 1997 Stumpy's Delights Buffalo, New York nlb

http://food4.epicurious.com/HyperNews/get/ swap/28718.html
Date: Wed, 08 Dec 1999 21:54:49 GMT
From: Debbie in GA

nlb for the Peppermint Twist Cheesecake! I put red food coloring in the mix to make it pink and it was so pretty! One lady at the brunch got the recipe and will be making it for her family when they visit for Christmas! I will make this recipe again with other flavorings, too. The texture is great, thick, but not too dense, and easy to make.



Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.


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