Recipes: Peppermint Bark Cheesecake Appetizing

Peppermint Bark Cheesecake.

Share some people, cooking is indeed things which is quite simple. Besides they are indeed hobbies cooking and have ability cooking that is very good, they are also good in processing each dish so that it becomes food delectable. But there are those who cannot be able to cook, so they must ask and see recipes that are easy to follow.

You can make Peppermint Bark Cheesecake use 23 ingredients and 28 the steps. Here guides how you make it.

The main ingredient Peppermint Bark Cheesecake as follows:

1. Provide of Crust.
2. Prepare 22 each of regular Oreos, with filling.
3. You need 3 tbsp of butter, melted.
4. Prepare of Filling.
5. Prepare 24 oz of cream cheese, softened.
6. Provide 1 cup of sugar.
7. Prepare 4 oz of white chocolate, melted (Ghirardelli is preferred).
8. You need 1 1/2 tbsp of flour.
9. Prepare 1 1/2 tbsp of heavy cream.
10. Provide 1/4 tsp of salt.
11. Prepare 2 tsp of peppermint extract.
12. Provide 3 each of eggs.
13. Provide 1 1/2 cup of Ghirardelli peppermint bark.
14. Prepare of Mousse.
15. Prepare 1/2 cup of cool whip, softened.
16. You need 4 oz of cream cheese, softened.
17. Provide 2 oz of white chocolate, melted.
18. Provide 1 1/2 tbsp of sugar.
19. Provide 1/2 tsp of vanilla.
20. Prepare of Topping.
21. You need 1 of chocolate shavings.
22. Prepare 1 of peppermint pieces.
23. Provide 1 of cool whip (preferably in a spray can).

Instructions Peppermint Bark Cheesecake

1. Preheat oven to 350°F.
2. Prepare a 9" spring-form pan with 2 sheets of tin foil.
3. In a food processor, blend cookies until only fine crumbs remain.
4. Add melted butter & blend.
5. Transfer crumb mixture to spring-form pan.
6. Using a flat-bottomed cup (or whatever is handy), press down to create an even crust.
7. Bake crust for 10 minutes, then set aside.
8. Reduce temperature to 325°.
9. Cut peppermint bark into small pieces & set aside.
10. Melt 4 ounces of white chocolate in a double boiler over simmering water, stirring until fully melted (over microwave on 50% power for 30 second intervals until melted, stirring well between each interval).
11. In a large bowl or stand mixer, beat 24 ounces of cream cheese until smooth.
12. Add sugar & mix well (scrape bowl well before each addition).
13. Add melted chocolate, flour, whipping cream, salt, & peppermint extract - mix well.
14. Add one egg at a time on medium/low speed until smooth & well-blended.
15. Add peppermint bark pieces, stirring by hand.
16. Pour the filling into the crust.
17. Transfer spring-form pan into a larger pan, such as a roasting pan.
18. Add enough hot water to the larger pan to reach halfway up the outside of the spring-form pan.
19. Carefully place in oven & bake at 325° for 1 hour.
20. Turn off the oven, but leave the cheesecake in the oven for another 45 minutes.
21. Remove & let cool for at least 1 hour.
22. Chill for at least 4 hours.
23. In a medium bowl, beat 4 ounces of softened cream cheese, 2 ounces of melted white chocolate, cool whip, 1 1/2 tablespoons of sugar, & vanilla until smooth.
24. Carefully remove side of spring-form pan & spread mousse mixture evenly over cheesecake.
25. Chill for at least 4 hours.
26. Sprinkle with chocolate shavings & peppermint pieces.
27. Spray cool whip on the top edges.
28. Store covered in the refrigerator.