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Peppermint Cheesecake

January 5, 2011

Another recipe courtesy of Grill Boy’s Mom, a great take on a tasty dessert perfect for the holiday season, especially since it combines my loves of chocolate and mint, the trifecta of deliciousness (Yes, I realize mint and chocolate are only 2 things, but you can’t have mint and chocolate without milk, so therefore mint+chocolate+ milk= glorious gastronomical trifecta).

Peppermint Cheesecake

25 creme-filled chocolate sandwich cookies, such as Oreos
2  tablespoons  melted butter
1 1/2  pounds  cream cheese, at room temperature (3 8oz packages)
3/4  cup  sugar
1/3  cup  sour cream
4  eggs
1  teaspoon  vanilla
1/2  teaspoon  peppermint extract
1/2  teaspoon  salt
1/3  cup  coarsely crushed peppermint candy

1. Crush the oreo cookies up.

2. And well while you’re on the floor crush up the peppermint candies as well (either candy canes or the peppermint circle things you get at restaurants)

A-ha! At last something Grill Boy can’t crush with his feet. It’s become a theme of this blog, like here and here. Perhaps it should be Baker Girl Meets Grill Boy’s Feet or he should quit Higher Ed and become an old school grape crusher for wine:

3. Press the oreo crumbs into a springform pan, and pour the two tablespoons of butter over top.

4. Bake in the oven at 300 degrees for about 15 minutes, until the crust looks dry and slightly darker. Leave the oven on.

5. Meanwhile beat the cream cheese and sugar together in a bowl until smooth.*Healthy switch to Fat Free

6. Beat in the sour cream.*Healthy switch to reduced fat

7. Beat in the eggs one at a time, which will give you a nice fluffy but thick mixture.

8. Mix in the vanilla extract, peppermint extract and salt.

9. Gently pour into pan.

Look at Grill Boy getting all artsy with his shots.

10. Bake until edges are just golden and the center jiggles ever so slightly, usually about an hour at 300 degrees. Cool for at least 2 hours. Garnish with the peppermint candy pieces. * we added some green decorating sugar to make it extra festive as well.

The only downside to this dessert is that the candy candy gets kind of runny and melts over time, you can try blotting with a paper towel to clean it up though. My dad couldn’t figure out why it was doing that, I exclaimed that it was obviously the moisture from the cheesecake making the candy dissolve into nasty goo. My dad claimed it was moisture from the air. So a quick overnight experiment later (Baker Girl Daddy is a Chemistry Teacher) reveals that THE STUDENT HAS BECOME THE MASTER ( I had my dad for AP chem back in the day):

Alas however in the eating of the cheesecake we discovered that the altitude had again bested me (despite 75 minutes of cooking) and the middle was a touch on the raw side, but rather than toss the cake we made a bundt 🙂 Kind of looks even better this way!


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