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Peppermint / Vanilla Layered Creamy Cheesecake Recipe

Peppermint / Vanilla Layered Creamy Cheesecake Recipe
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Cooking Time : 45 minutes
Serving : 12
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Prepare the ingredients before making Peppermint / Vanilla Layered Creamy Cheesecake in your home. Then, follow these steps below to serve Peppermint / Vanilla Layered Creamy Cheesecake for your family or friends.

Ingredients: Peppermint / Vanilla Layered Creamy Cheesecake

  • CRUST
  • 25 mint filled oreo cookies, crushed
  • 5 tbsp butter, salted or unsalted, melted
  • CHEESECAKE FILLING
  • 4 - 8 - ounce packages of cream cheese, at room temperature
  • 1 1/3 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp pure peppermint extract
  • red food color, about 15 drops
  • green food color, about 15 drops
  • CHICOLATE GLAZE
  • 1/3 cup heavy cream
  • 1/2 cup semi sweet chocolate chips
  • 1/4 tsp vanilla extract
  • GARNISH
  • 1 red, green and white sprinkles. White decorating ball and sparkle sugar

How to Make Peppermint / Vanilla Layered Creamy Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Peppermint / Vanilla Layered Creamy Cheesecake in your home by yourself.

    Step 1
  • Spray a 9 inch springform pan with bakers spray. Preheat oven to 325
  • Step 2
  • Crush cookies in food processor or blender until they are fine crumbs. Use whole cookies , filling and all
  • Step 3
  • Combine cookie crumbs with melted butter and mix until well moistened
  • Step 4
  • Press crumb mixture into prepared springform pan covering bottom and coming up side's. Freeze while preparing cheesecake filling
  • Step 5
  • MAKE CHEESECAKE
  • Step 6
  • Beat cream cheese until smooth, add the sugar and beat again until smooth.
  • Step 7
  • Add vanilla, lemon juice, sour cream and salt and beat in. Add eggs, one at a time, beating after each egg
  • Step 8
  • Divide batter into 2 seperate bowls. Into one bowl mix in red food coloring. In the other add the peppermint extract and green food coloring, mix to combine
  • Step 9
  • Remove crust from freezer and wrap a double thickness of foil around pan
  • Step 10
  • Start assembling cheesecake layers. Pour about. 1/2 cup red cheesecake batter directly into center of crust, let it spread on its own don't disturb it. It will Not reach the corners yet
  • Step 11
  • Now using the green cheesecake batter pour about 1/2 batter directly over center of red batter. Let it push the batter put by itself, don't touch it, let it spread itself
  • Step 12
  • Add 1/2 cup green batter again directly on top of red batter, letting it spread. Continue alternating the batter colors in the same way until it is used up. It will be about 7 to 8 layers. Never smooth the batter or try to help it spread, let it do it on its own
  • Step 13
  • Place cheesecake in a baking dish and add boiling water to come halfway up cheesecake pan
  • Step 14
  • Bake for 1 hour and 45 to 50 minutes until set but still jiggly 2 inches from the edge. Cool on rack until its room temperature. Then remove foil and wrap, in pan in fresh foil and cover with plastic wrap and refrigerate overnight
  • Step 15
  • Remove foil and run a small knife around edges of cold cheesecake. Release sides of springform pan
  • Step 16
  • GLAZE CHEESECAKE
  • Step 17
  • Heat cream just until hot, pour over chocolate chips in a bowl. Let sit 1 minute then add vanilla and stir until smooth. Allow to cool 15 minutes at room temperature before pouring over top of cheesecake and spread quickly until smooth
  • Step 18
  • Add garnish while chocolate is wet. Chill to set
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