Peppermint Bark Cheesecake Eva Bakes My in laws and i went crazy for this cheesecake. i exercised self control and only had a few bites of this rich and creamy dessert. each forkful was bursting with pepperminty goodness and the chunks of peppermint bark provided extra creaminess and peppermint flavor. we ate half the cheesecake in 24 hours. This festive and minty peppermint bark cheesecake is great to share with friends and family. there are bits of peppermint bark in the filling plus a layer of white chocolate ganache on top! over the holidays, my family and i flew out to the midwest to visit my in laws.
Peppermint Bark Cheesecake Just So Tasty Chocolate raspberry cheesecake. dark chocolate cheesecake. double peanut butter cheesecake pie. girl scouts thin mints cheesecake. gooey lemon butter cake (tastes like a cheesecake) italian ricotta cheesecake. key lime cheesecake. key lime cheesecake (version 2) key lime cheesecake bars. Reduce oven temperature to 325°f (170°c). in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. add melted white chocolate, granulated sugar, flour, vanilla bean paste, peppermint extract, remaining ½ cup (110 grams) brown. Preheat oven to 350°f. batter. in a large bowl, beat 32 ounces cream cheese and 1¼ cups sugar until smooth. beat in the ¾ cup sour cream, 2 tablespoons flour, ¼ teaspoon salt, 2 teaspoons vanilla extract, and 2 teaspoons peppermint extract. add 3 eggs one at a time and beat on low speed just until combined. Beat until combined. fold in peppermint bark baking chips. pour batter over crust. bake at 325 degrees for 60 75 minutes, until edges are lightly browned, and until the center appears mostly set when jiggled. take the cheesecake out of the oven when about 1.5 2 inches in the center are still slightly jiggly.
No Bake Peppermint Bark Cheesecake Recipe Pumpkin N Spice Preheat oven to 350°f. batter. in a large bowl, beat 32 ounces cream cheese and 1¼ cups sugar until smooth. beat in the ¾ cup sour cream, 2 tablespoons flour, ¼ teaspoon salt, 2 teaspoons vanilla extract, and 2 teaspoons peppermint extract. add 3 eggs one at a time and beat on low speed just until combined. Beat until combined. fold in peppermint bark baking chips. pour batter over crust. bake at 325 degrees for 60 75 minutes, until edges are lightly browned, and until the center appears mostly set when jiggled. take the cheesecake out of the oven when about 1.5 2 inches in the center are still slightly jiggly. Gently toss the broken peppermint bark pieces with the cornstarch. fold into the cheesecake batter. pour the batter over the prepared crust. bake at 500 f for 5 minutes, then turn the heat down to 200 f and bake for an hour and a half, or until the internal temperature reaches 160 f. Place the finely chopped white chocolate into a heatproof bowl. pour the remaining 1 2 cup of hot cream over the chopped chocolate. let sit for 3 5 minutes, then whisk until smooth. if the white chocolate isn't smooth yet, then place the bowl in the microwave and microwave for 30 second intervals on medium power.
Peppermint Bark Cheesecake Alpine Ella Gently toss the broken peppermint bark pieces with the cornstarch. fold into the cheesecake batter. pour the batter over the prepared crust. bake at 500 f for 5 minutes, then turn the heat down to 200 f and bake for an hour and a half, or until the internal temperature reaches 160 f. Place the finely chopped white chocolate into a heatproof bowl. pour the remaining 1 2 cup of hot cream over the chopped chocolate. let sit for 3 5 minutes, then whisk until smooth. if the white chocolate isn't smooth yet, then place the bowl in the microwave and microwave for 30 second intervals on medium power.
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