Let cool in pan on a wire rack for 1-2 hours. Bake until edges are set but center is slightly jiggly, about 1 hour. Pour enough water into roasting pan to come 1 inch up sides of springform pan. Transfer springform pan to a large roasting pan place in oven. With mixer on low speed, add eggs, one at a time, beating just until combined after each addition and stopping to scrape sides of bowl.īeat in cooled chocolate until smooth, stopping to scrape sides of bowl. Add sugar mixture and extracts beat at medium-low speed until sugar is combined and mixture is smooth. In the bowl of a stand mixer with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. In a medium bowl, whisk together sugar and cocoa. (You can also melt chocolate in a microwave-safe bowl in the microwave, stirring every 30 seconds until melted.) Remove from heat and let cool slightly, about 10 minutes. Cook over simmering water, stirring frequently until melted. In the top of a double boiler, place chocolate. Reduce temperature to 325☏ and position oven rack in bottom third of oven. (If you do not use an oven bag, wrap in a double layer of foil.) Wrap bottom and sides of pan in a layer of heavy duty foil place in a large oven bag, tucking ends so bag is flush with top edge of pan. (If sides dipped any during the baking process, use the sides of a measuring cup to gently press back into place while crust is still warm.) Let cool on a wire rack for 30 minutes. ![]() Carefully remove parchment and pie weights. Bake until set and fragrant, 10 to 12 minutes. Add pie weights, filling about half way up sides of pan. Top with a piece of parchment paper, letting ends extend over edges of pan. Press mixture into bottom and up sides of prepared pan. In the bowl of a food processor, place cookies with filling and candies pulse until finely ground. Spray an 8-inch springform pan with baking spray with flour. 3 (8-ounce) packages cream cheese, softened.1 cup chopped 60% cacao semisweet chocolate.1/2 cup peppermint candies, finely crushed.25 cream-filled chocolate sandwich cookies, such as Oreos.To finish this lovely cheesecake, randomly top it with jumbo marshmallows, fire them up with a kitchen torch (carefully, please) and sprinkle crushed peppermint candies on top!Įvery slice will taste like a cup of peppermint hot cocoa! This will steam the cake as it’s baking and prevent cracking on the top.īake the cake for about 1 hour, and then let it cool on the counter for a few hours. Pour water into the roasting pan so that you have a water bath. Pour the filling into the prepared crust and set it into a roasting pan in the oven. Add the sugar/cocoa mixture and extracts, then the eggs (one at a time), and finally the cooled melted chocolate. In the bowl of a stand mixer, beat the cream cheese until it’s nice and smooth. Whisk together the sugar and cocoa powder. If you are using the microwave, be sure to stir after every 30 seconds. A double boiler or microwave works great for melting chocolate. Even though I just barely made this I’m thinking I have no choice but to make it again for Christmas.Prior to making the filling you want to melt the chocolate. If you like cheesecake or peppermint bark you simply have to try this heavenly cheesecake! It’s the perfect blend of the two and of course it’s perfectly festive for the holidays. I mean I wouldn’t complain if a generous slice of it found it’s way to my dinner table every night – er, until my waistline starting disagreeing with that I suppose.īut that is why these are perfect for the holidays, yes they are indulgent but in moderation they are worth every calorie! It’s always a dessert that you want to savor each and every little spec of it and not a crumb goes wasted. Nothing welcomes a celebration the way an over-the-top cheesecake does! Am I right or am I right? Cheesecake is one of my favorite kinds of cake. This is perfect for holiday parties or Christmas dinner. Peppermint Bark Cheesecake – all the luxury of a classic cheesecake kicked up an notch with festive peppermint flavors!
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