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Peppermint Cheesecake Recipe

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This recipe for Peppermint Cheesecake, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Peppermint Cheesecake Layers

3 (8-oz.) packages cream cheese, softened
cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 cups sour cream
2 teaspoons vanilla extract
teaspoon peppermint extract
⅔ cup crushed hard peppermint candies

Preheat oven to 325.
Line bottom and sides of (2) 8-inch round cake pans with aluminum foil, allowing extra to extend over sides; lightly grease foil.
Beat cream cheese, cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth.
Add 3 eggs, one at a time, beating until blended after each addition.
Add flour and next 3 ingredients, beating until blended. Fold in candies.
Pour batter into prepared pans. Place cake pans in a large pan; add water to a depth of 1 inch.
Bake at 325 for 25 minutes or until set. Remove from oven and cool completely (about 1 hour).
Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen.
Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

Sour Cream Cake Layers

1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
⅓ cup vegetable oil
cup water

Preheat oven to 350.
Beat all ingredients at low speed with an electric mixer just until moistened; then beat at medium speed 2 minutes.
Spoon batter into 3 greased & floured 8-inch round cake pans.
Bake at 350 for 15-20 minutes or until done. Cool on wire racks 10 minutes; remove from pans and cool completely.

White Chocolate Mousse Frosting

⅔ cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract

Cook ⅔ cup sugar and cup water in a small saucepan over low heat, stirring often, until sugar is dissolved (~3-4 minutes).
Add morsels; cook, stirring constantly, 2 -3 minutes or until chocolate is melted and smooth.
Remove from heat and cool to room temperature (about 30 minutes), whisking occasionally.
Beat cream & 2 tsp. vanilla at high speed with an electric mixer 1-2 minutes or until soft peaks form.
Gradually fold white chocolate mixture into whipped cream mixture, mixing until it reaches spreading consistency.

Place one cake layer on a cake stand or plate. Top with one frozen cheesecake layer. Repeat layers. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired, with white chocolate shavings and chopped candy cane pieces.




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