Would You Like This Recipe?

[dlaboriel]

Sunset has a recipe for Crushed Peppermint Cheesecake made with a chocolate cookie crust. It looks scrumptious. If anyone would like the recipe, I'll gladly type it for you.


Dell

[rockydog]

yes please.

[dlaboriel]

Crushed Peppermint Cheesecake (Sunset 12/2004)

12 ounces crème filled chocolate sandwich cookies (Oreos broken into pieces)
3 tablespoons melted butter
1 1/2 pounds cream cheese, at room temp
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint candy

Place cookies in a heavy zip lock bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

Decorate top of cake with crushed peppermint candy, pressing in gently with your hands.

[tigermorris]

Thanks, this looks yummy.

[bobmark226]

This recipe, with all the appropriate low-fat substitutions, gets the Bob Seal of Cheesecake Approval!

Bob

[dlaboriel]

Came back to say I made this today. If you are a cheese cake lover, you'll enjoy this. It is rich, creamy and oh so delicious. I crushed my peppermint much finer than what was shown on the picture in the mag and added a few mint leaves for additional color. Will have this on my Christmas table for sure

[HealthyinMN]

A friend asked me to make a light festive cheesecake for her.

I took from basic idea behind this recipe and merged it with a couple of other CL recipes. It came out pretty good! Here's a couple pictures

[LonghornGal]

That's gorgeous! I'm trying to pick a holiday dessert - can you share the recipe you used? Or at least how you made that gorgeous swirly top?

[Peggy]

WOW!!! Those cheesecakes are absolutely gorgeous!! GOod job!

Peggy

[PoppyJ]

Wow! What a wonderful looking cheesecake! What is your secret?

[HealthyinMN]

Crust
115 grams Trader Joes Chocolate Cat Cookies
1/4 cup Splenda
2 Tablespoons butter -- melted


Cheesecake Batter
1 cup cottage cheese lowfat -- 1%
8 ounces fat-free cream cheese
8 ounces light cream cheese
1 1/4 cups splenda
1/2 cup daisy sour cream
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
4 large egg whites
2 large eggs
1/2 teaspoon salt
1/3 cup crushed candy canes

Pre-heat oven to 325

Place cookies in a heavy zip lock bag and crush with a rolling pin. Pour
into a 9-inch round springform pan sprayed with cooking spray. Mix in
splenda and pour melted butter over crumbs; mix to coat, then press evenly
over bottom and about 1/4 to 1/2 inch up sides of pan. Bake in oven until
crust is slightly darker and looks a bit dry, about 10 minutes. Cool.

To prepare filling, place cottage cheese in a blender or food processor,
and process until smooth. Combine the cottage cheese and cream cheeses in
a large bowl, and beat at high speed of a mixer until smooth. Add sugar
and mix until well blended. Beat in sour cream. Add eggs one at a time,
beating to blend after each addition. Beat in cornstarch, flour, vanilla,
peppermint extract, and salt until smooth. Pour cream cheese mixture into
pan over baked crust.

To make swirled top place divide 1/2 cup cheesecake batter in 2 small
bowls. Add the coloring of your choice (I used the Gel kind) and mix
until combined. Drop the mixture on top of the cheesecake in little
mounds and use a butter knife to gently swirl the batter.

Bake in a waterbath until edges are just golden and center jiggles slightly when pan is
gently shaken, about 1 hour (mine was done in 50 mins). Run a knife around
edge of pan rim. Place pan on a wire rack and cool cheesecake completely
in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run
knife around rim again, then release rim. If any liquid has pooled on
surface of cheesecake, blot dry gently with a paper towel.


Decorate top of cake with crushed peppermint candy, pressing in gently
with your hands.