Hi, I’m Joana. Today, I will show you a way to make peppermint / vanilla layered creamy cheesecake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Peppermint / Vanilla Layered Creamy Cheesecake Recipe
Peppermint / Vanilla Layered Creamy Cheesecake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Peppermint / Vanilla Layered Creamy Cheesecake is something that I’ve loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can have peppermint / vanilla layered creamy cheesecake using 20 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Peppermint / Vanilla Layered Creamy Cheesecake:
- Get CRUST
- Make ready 25 mint filled oreo cookies, crushed
- Take 5 tbsp butter, salted or unsalted, melted
- Make ready CHEESECAKE FILLING
- Get 4 - 8 - ounce packages of cream cheese, at room temperature
- Make ready 1 1/3 cup granulated sugar
- Take 1 1/2 tsp vanilla extract
- Take 1/8 tsp salt
- Take 1 cup sour cream
- Take 4 large eggs
- Make ready 1/2 tbsp fresh lemon juice
- Take 1/2 tsp pure peppermint extract
- Make ready red food color, about 15 drops
- Prepare green food color, about 15 drops
- Prepare CHICOLATE GLAZE
- Take 1/3 cup heavy cream
- Make ready 1/2 cup semi sweet chocolate chips
- Take 1/4 tsp vanilla extract
- Make ready GARNISH
- Get 1 red, green and white sprinkles. White decorating ball and sparkle sugar
Instructions to make Peppermint / Vanilla Layered Creamy Cheesecake:
- Spray a 9 inch springform pan with bakers spray. Preheat oven to 325
- Crush cookies in food processor or blender until they are fine cbs. Use whole cookies , filling and all
- Combine cookie cbs with melted butter and mix until well moistened
- Press cb mixture into prepared springform pan covering bottom and coming up side’s. Freeze while preparing cheesecake filling
- MAKE CHEESECAKE
- Beat cream cheese until smooth, add the sugar and beat again until smooth.
- Add vanilla, lemon juice, sour cream and salt and beat in. Add eggs, one at a time, beating after each egg
- Divide batter into 2 seperate bowls. Into one bowl mix in red food coloring. In the other add the peppermint extract and green food coloring, mix to combine
- Remove crust from freezer and wrap a double thickness of foil around pan
- Start assembling cheesecake layers. Pour about. 1/2 cup red cheesecake batter directly into center of crust, let it spread on its own don’t disturb it. It will Not reach the corners yet
- Now using the green cheesecake batter pour about 1/2 batter directly over center of red batter. Let it push the batter put by itself, don’t touch it, let it spread itself
- Add 1/2 cup green batter again directly on top of red batter, letting it spread. Continue alternating the batter colors in the same way until it is used up. It will be about 7 to 8 layers. Never smooth the batter or try to help it spread, let it do it on its own
- Place cheesecake in a baking dish and add boiling water to come halfway up cheesecake pan
- Bake for 1 hour and 45 to 50 minutes until set but still jiggly 2 inches from the edge. Cool on rack until its room temperature. Then remove foil and wrap, in pan in fresh foil and cover with plastic wrap and refrigerate overnight
- Remove foil and run a small knife around edges of cold cheesecake. Release sides of springform pan
- GLAZE CHEESECAKE
- Heat cream just until hot, pour over chocolate chips in a bowl. Let sit 1 minute then add vanilla and stir until smooth. Allow to cool 15 minutes at room temperature before pouring over top of cheesecake and spread quickly until smooth
- Add garnish while chocolate is wet. Chill to set
So that is going to wrap this up for this distinctive dish peppermint / vanilla layered creamy cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
