White chocolate peppermint cheesecake
(Adapted from ‘Baked by Rachel’)
First you will need to make the peppermint bark:
5 oz white chocolate
5 oz dark or milk chocolate (I used dark)
2 tsp vegetable oil (divided)
½ tsp peppermint extract (divided)
Crushed candy canes (approx. 2-3)
Place dark chocolate and 1 tsp vegetable oil in microwave safe bowl, microwave in 20 second intervals, stirring occasionally until melted. Stir in ¼ teaspoon peppermint extract. Spread on cookie sheet lined with wax paper and sprinkle with approximately half of the crushed candy canes. Chill for at least 30 minutes. Then repeat process using the white chocolate chips. Spread on top of the chocolate mixture, sprinkle with crushed candy canes again, and chill.
For the cheesecake: Use a 10” spring form pan; prepare for water bath by covering outside with foil.
30 chocolate sandwich cookies (not double stuffed), crushed
4 Tbsp butter or margarine, melted
4 (8 oz) pgk cream cheese (I use 1 regular and 3 reduced fat; no one ever notices)
1 ¼ cup sugar
2 Tbsp flour
2 Tbsp heavy whipping cream
5 oz (or 2/3 cup) white chocolate
2 ¼ tsp peppermint extract
Dash of salt
1/3 cup (or 5 Tbsp) white chocolate
5 oz cream cheese
2/3 cup cool whip topping
2 Tsp sugar
1 tsp vanilla
Prepare the peppermint bark ahead of time (best if the day before).
Preheat oven to 350*. Use food processor to crush cookies. Combine cookie crumbs and melted butter. After preparing 10” spring form pan with foil, add cookie crumb mixture and press into pan. Bake for 10 min. Set aside.
Reduce oven temp to 325*
Chop peppermint bark into small pieces and set aside.
Mix cream cheese and sugar until creamy and smooth. Melt white chocolate in microwave or double boiler; let cool a couple minutes then mix into cream cheese mixture. Then add flour, cream, salt, and peppermint extract. Mix well. Then being careful to not over mix, add one egg at a time, beating after each addition, just until incorporated. Stir in half of the peppermint bark pieces, by hand.
Empty mixture on top of crust and then place into larger pan and prepare water bath as directed here.
Bake for 1 hour and 10 minutes, then turn oven off and leave in oven and water bath for another 15-20 min. Then remove and allow to cool. Refrigerate 4 hours or overnight.
For the topping combine all ingredients, starting with white chocolate, cream cheese, and sugar; then add in the cool whip and vanilla. Mix well, until smooth. Remove outer edge of spring form pan and frost with topping. Chill for another 4 hours.
Before serving, sprinkle with bits of crushed peppermint bark, crush candy cane pieces, and top with whipped cream.