Thursday, January 17, 2013

Peppermint Bark Cheesecake

I know its past time of year when I usually like to eat peppermint ALL THE TIME, but its so delicious and I can't stop. So I have one more peppermint recipe for you. The creaminess of the cheesecake with the smooth chocolate and crunchy peppermint that make peppermint bark what it is. 

The flavors are so creamy and delicious, even though I think peppermint season is over, you should make this cheesecake. Today.

Peppermint Bark Cheesecake
Recipe Source:

2 1/2 cups Chocolate Teddy Grahams, finely ground
8 Tablespoons Butter
1/3 cup Granulated Sugar
1/8 teaspoon Salt

5- 8 oz pkgs Cream Cheese, room temp
5 Eggs, room temp
2 Egg Yolks, room temp
2 teaspoons Pure Vanilla Extract
1 3/4 cups Granulated Sugar
1/8 cup All-Purpose Flour
1/4 cup Heavy Cream, room temp
10 oz White Chocolate
1 teaspoon Peppermint Extract
Red food coloring

Chocolate Ganache:
6 oz Semisweet Chocolate, chopped
2 Tablespoons Powdered Sugar
4 Tablespoons Unsalted Butter, COLD - cut into small cubes
1/4 teaspoon Pure Peppermint Extract
Crushed Peppermints, for garnish

1. Preheat oven to 350 degrees. Grease a 10" springform pan. Mix teddy graham crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch up the sides of your pan. Place in a preheated oven and bake for 10 minutes. Take out and turn off the oven, let cool.

1. In a the bowl of a stand mixer beat the cream cheese, eggs, egg yolks and vanilla until smooth. Add in the sugar, flour and heavy cream and blend just until smooth. Do not over-mix.

2. Melt white chocolate in the microwave on 50% power stirring every 30 seconds until melted. Fold into cheesecake batter. Transfer 1/3 of the cheesecake batter into another bowl. Stir in the peppermint extract and as much of the food coloring until the mixture is as red as you want it. About 20 drops.

3. Pour 1/3 of the original batter into the cooled crust. Drop in spoonfuls of the red peppermint mixture on top. Pour the rest of the original batter over it and finally drop in spoonfuls of the rest of the red peppermint mixture and swirl it around with a knife. Place in the oven and then turn it to 400 degrees. Bake for 10 minutes then turn the oven down to 200 degrees. Bake for 3 hours. Then turn the oven off, leave the door open slightly and let the cheesecake cool for 1 hour. Place in the fridge to chill for as close to 24 hours as you can.

Melt chocolate in a double boiler on the stove over low heat. Remove from heat and let it cool for 3 minutes. Whisk in powdered sugar then the pieces of butter. Stir in peppermint extract. Let stand for a few seconds to thicken. Spread the chocolate on the cheesecake. Sprinkle with crushed peppermints and gently press into the chocolate. Let set at room temperature for 15 minutes before serving.

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