Recipe: Peppermint Panache Cheesecake
Peppermint Panache Cheesecake
Candy canes atop the cake hint at the crushed peppermints found in each slice.
2 1/4 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter or margarine, melted
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs
1 cup coarsely chopped cream-filled chocolate sandwich cookies
1/3 cup coarsely crushed hard peppermint candies
10 ounces premium white chocolate, finely chopped
1/3 cup whipping cream
Small candy bars for garnish
Combine 2 1/4 cups cookie crumbs and butter, stir well. Firmly press onto bottom and 2 inches up sides of a (9-inch) springform pan. Bake at 350 degrees for 8 minutes. Remove to a wire rack; let cool.
Reduce oven temperature to 325 degrees F.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add 1/2 cup whipping cream, flour and vanilla extract; beat well. Add eggs, one at a time, beating after each addition. Stir in 1 cup chopped cookies and 1/3 cup crushed peppermint candies. Pour batter into prepared crust.
Bake at 325 degrees F for 1 hour or until almost set. Remove to a wire rack; let cool completely. Cover and chill at least 8 hours.
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 cup whipping 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 minutes).
Spread white chocolate mixture over top and sides of cheesecake. Garnish with candy canes.
Makes 1 (9-inch) cheesecake.
