PEPPERMINT CHIPS RECIPES

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CHOCOLATE PEPPERMINT CHEESECAKE RECIPE: HOW TO MAKE IT



Chocolate Peppermint Cheesecake Recipe: How to Make It 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.

POLAR BEAR PEPPERMINT CREAMS RECIPE | BBC GOOD FOOD



Polar bear peppermint creams recipe | BBC Good Food image

We're in love with these cute minty treats that the kids can get involved in making. If you want a more classic cream, coat pieces in melted dark chocolate

Provided by Miriam Nice

Categories     Treat

Total Time 30 minutes

Prep Time 30 minutes

Yield makes 15-20

Number Of Ingredients 4

250g icing sugar
1 egg white, beaten
few drops of peppermint essence
15 chocolate sweets (we used Waitrose blue and green chocolate beans)

Steps:

  • Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
  • Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
  • Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
  • Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
  • Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
  • Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.

Nutrition Facts : Calories 55 calories, CarbohydrateContent 13 grams carbohydrates, SugarContent 13 grams sugar

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