Invite all of your friends and family over to enjoy this delicious dessert during the holiday season.
3 cups chocolate graham cracker crumbs
7 tbsp. butter
1/3 cup sugar
1/8 tsp. salt
5 packages (8 oz each) cream cheese, room temp
2 egg yolks
2 tsp. vanilla
1 ¾ cup sugar
1/8 cup flour
¼ cup heavy cream, room temp
1 ¼ cup white chocolate
1/3 tsp. peppermint extract
Red food coloring
¾ cup chocolate, chopped
2 tbsp. powdered sugar
4 tbsp. cold unsalted butter, cubed
¼ tsp. peppermint extract
To make crust: Preheat oven to 350º. Stir together the ingredients and press into the bottom of a greased pie pan. Bake for 10 minutes.
To make cheesecake: In a mixer, combine cream cheese, eggs (and yolks), and vanilla. Beat in the sugar, then slowly mix in the flour. Stir in the heavy cream. Melt the white chocolate, and add this to the mixer. Divide this batter into 3 equal parts. Preheat oven to 400º. In the first third, add the peppermint and some food coloring. Pour the second third into the crust. Add spoonfuls of the peppermint third on top, and pour the last third over the top of that. Bake for 10 minutes, then reduce heat to 200º and bake for 3 hours. Let cool before chilling 12-24 hours.
To make topping: Melt the chocolate and whisk together with the powdered sugar. Whisk in the cubes of butter and peppermint. Spread this over the chilled cheesecake quickly, while it is still pliable. When you are ready to serve the cheesecake, take it out 10 minutes before-hand.
Recipe from Country Pleasures
Check out the entire 25 Days of Recipes countdown to Christmas!