No Bake Peppermint Cheesecake

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Reduce oven temperature to 325°F degrees. Chop peppermint bark into small pieces. Set aside. Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted.

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Bake for 5-7 minutes, then remove from oven to cool while preparing the filling. Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add the eggs, mixing on a medium-low speed until combined. Set aside 1 cup of batter, then spread remaining batter in the prepared crust.

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In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla, and peppermint extract. Mix until smooth and just combined. Fold in the cooled white chocolate/cream mixture until.

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Step 2 In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir.

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Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Beat cream cheese, sugar, white chocolate, and vanilla in a large bowl with a mixer until blended. Add eggs; mix just until blended. Add 10 drops of peppermint essential oil (or as much as you prefer). Stir in ½ cup crushed mints.

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Start by heating your oven to 325F and greasing a springform pan. Mix the crushed Oreos, butter, and salt in a bowl, then press the Oreo mixture into the springform pan. Set it aside. Beat the cream cheese and sugar until smooth, then add in the eggs, one at a time. Beat in the peppermint extract, followed by the flour and salt.

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Press in the bottom and up the sides of a 9-inch springform pan. Freeze until set, about 30 minutes. To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on high speed until fluffy. Add the sweetened condensed milk, crushed peppermint candy, and food coloring one drop at a time, mixing.

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Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter. Pour the batter over the prepared crust. Bake at 500 F for 5 minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F.

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Combine the ingredients: First, beat the cream cheese and sugar, then add the eggs and and peppermint extract. Finally, mix in the sour cream and peppermint candy. Fill the liners: Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. Bake at 350°F for 15-18 minutes.

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Cheesecake. Preheat oven: Preheat the oven to 350. Soften cream cheese in mixer: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

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Directions. 1 Position a rack in the center of the oven and preheat to 325º. Wrap the bottom and sides of a 9-inch springform pan with foil. Pulse the cookies in a food processor until finely ground. Add the melted butter; pulse a few times to mix well.

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Cheesecake Filling. In a large bowl, beat the cream cheese and sugar until soft and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl. This will take about 2-3 minutes. Add in the sour cream, cornstarch, 1 teaspoon peppermint extract and 1-2 drops red food coloring.

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BATTER. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined. PEPPERMINT BARK. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust.

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Store in freezer at 0°F or below for up to 11 months. Thaw in refrigerator at 36-41°F. Allow 8-12 hours to thaw, keeping product covered to prevent dryness. Serve no later than 5 days after thawing. Store in refrigerator after thawing.

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Step 2: Create the crust. In a small bowl, stir together the cookie crumbs and butter. Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Place the springform pan on a baking sheet, and bake until the crust is set, 12 to 14 minutes.

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In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired. Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.