HERSHEY BUTTERSCOTCH CHIPS RECIPES

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CHOCOLATE PEPPERMINT CHEESECAKE RECIPE: HOW TO M…



Chocolate Peppermint Cheesecake Recipe: How to M… image

After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 55 minutes

Prep Time 30 minutes

Cook Time 01 hours 25 minutes

Yield 16 servings.

Number Of Ingredients 17

2 cups Oreo cookie crumbs
6 tablespoons sugar
4 tablespoons butter, melted
FILLING:
3/4 cup semisweet chocolate chips
1/2 cup white baking chips
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon peppermint extract
4 large eggs, lightly beaten
1/3 cup peppermint crunch baking chips
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.

Nutrition Facts : Calories 561 calories, FatContent 39g fat (22g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 49g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

CARAMEL BARS RECIPE | ALLRECIPES



Caramel Bars Recipe | Allrecipes image

Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!

Provided by Jordanna Novak

Categories     Bar Cookies

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 10

32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
½ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
  • Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
  • Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Nutrition Facts : Calories 194.8 calories, CarbohydrateContent 23.7 g, CholesterolContent 20.5 mg, FatContent 10.9 g, FiberContent 0.9 g, ProteinContent 2.2 g, SaturatedFatContent 5.5 g, SodiumContent 127.5 mg, SugarContent 15.2 g

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