Recipe For Cooking Peppermint Panache Cheesecake

Toaster Oven Cakes :: Holiday Cakes

Peppermint Panache Cheesecake

Source: Christmas with Southern Living 1995

Candy canes atop the cake hint at the crushed peppermints found in each slice.

2 1/4 C. cream-filled chocolate sandwich cookie crumbs
2 Tbsp. butter or margarine, melted
32 oz. cream cheese, softened
1 1/4 C. sugar
1/2 C. whipped cream
2 Tbsp. flour
1 tea. vanilla extract or flavoring
4 lrg. eggs
1 C. coarsely chopped cream-filled chocolate sandwich cookies
1/3 C. coarsely crushed hard peppermint candies
10 oz. premium white chocolate, finely chopped
1/3 C. whipped cream
Sm. candy bars for garnish

Combine 2 1/4 C. cookie crumbs and butter, stir well. Firmly press onto bottom and 2 in. up sides of a (9-in.) springform pan. Bake at 350 degrees for 8 min. Remove to a wire rack; let cool.

Reduce oven temperature to 325 degrees F.

Beat cream cheese at med. speed of an electric mixer until creamy; gradually add sugar, beating well. Add 1/2 C. whipped cream, flour and vanilla extract or flavoring; beat well. Add eggs, one at a time, beating after each addition. Stir in 1 C. chopped cookies and 1/3 C. crushed peppermint candies. Pour batter into prepared crust.

Bake at 325 degrees F for 1 hr. or until almost set. Remove to a wire rack; let cool completely. Cover and chill at least 8 hr..

Remove sides of springform pan.

Bring water to a boil in bottom of a double boiler; remove from heat. Combine white chocolate and 1/3 C. whipped cream in top of double boiler; place over hot water. Heat until chocolate is melted and smooth, stirring constantly with a rubber spatula. Let mixture cool slightly (3 to 5 min.).

Spread white chocolate mixture over top and sides of cheesecake. Garnish with candy canes.

Makes approximately 1 (9-in.) cheesecake.