Monday, October 26, 2009

Peppermint Cheesecake

Recipe By :Jeff Bacon
Serving Size : 32 Preparation Time : 2 ½ hours

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds cream cheese -- Softened
1 1/4 Cups sugar
3/4 cup cream
2 each eggs
6 each yolk
1 teaspoon vanilla
1 teaspoon peppermint extract
2 drops red food coloring
4 ounces peppermint mints -- starbright mints (crushed) 1/2 bag
2 cups chocolate wafer cookies -- Nabisco Famous (crushed)
1/4 cup butter -- melted


Crush mints in food processor on pulse until in very small
pieces (BB size)

Bring cream to a simmer on stove. Add 1/2 of crushed mints and stir
until dissolved. Reserve remaining pieces for later.

Beat cheese and sugar together in mixer until smooth

Add vanilla and peppermint extract.

Remove 1 cup for later use

Add yolks, and eggs and mix

Remove half of this mixture leaving other half in mixer.

Add peppermint cream liquid to the half still in the mixer and
mix until blended. Add 2 drops red coloring until bright pink.


Nabisco Famous Chocolate Wafers can be found at some Lowe's
grocery stores in the ice cream topping section. If unavailable,
substitute Oreos and leaving out the melted butter.

Blend crumbs, and butter

Press into bottom of 9 inch spring form pan and
1/2 inch up sides.


Pour pink batter into crust

Pour white batter into center of pink batter. Use a table knife to
pull pink batter into the center of the white batter from the outter
edge in a swirl motion. Make sure not to poke deep enough to disturb
the crust.

Sprinkle top with remaining crushed mints

Bake in steam bath at 350 for 1 hour or until middle is set.

Allow to cool at room temperature until room temperature then
refrigerate over night.

Pipe reserved frosting around perimeter of cooled cake in 16 rosettes
adding one in the center of cake.

Stand one chocolate cookie up in the center of each rosette
just prior to serving.

Garnish center rosette with a mint.

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