Mint Chocolate Cheesecake Recipe How to Make It Taste of Home

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Gently fold in 3 cups of whipped topping until you have a smooth, creamy mixture. Scoop into the prepared crust and gently spread into an even layer. Clean the sides of the pan, wiping off any extra cheesecake smears, and then spread the remaining whipped topping onto the top of the cheesecake in an even layer.

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Cheesecake Filling. Using a mixer at medium speed, mix the cream cheese and sugar until well combined. Add the eggs one at a time and the heavy cream and mix until you get a smooth consistency. Slowly add cacao powder, flour, vanilla extract, peppermint extract, sour cream and flour. Mix until well combined and make sure not to leave any lumps.

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Step 1 Preheat oven to 350º and spray an 8" springform pan with cooking spray. Make filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream.

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Add granulated sugar and beat for another 2 minutes. Use a sieve to sift the cocoa powder into bowl. It's imperative to sift the cocoa so you do not end up with lumps. Next, add the sour cream, heavy cream/ creamer, and peppermint extract mixing until fully combined. Add in eggs one at a time, but do not overmix.

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In the top of a double boiler, place chocolate. Cook over simmering water, stirring frequently until melted. (You can also melt chocolate in a microwave-safe bowl in the microwave, stirring every 30 seconds until melted.) Remove from heat and let cool slightly, about 10 minutes. In a medium bowl, whisk together sugar and cocoa.

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Cream the cream cheese and sugar. Beat on low speed until creamy. Add the yogurt, cornstarch, salt, vanilla, peppermint extract, and eggs one at a time. Beat on low scraping the sides of the bowl until fully combined. Gently fold in the chopped chocolate and crushed candies. Bake.

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Cheesecake. In a medium-sized bowl and using an electric mixer, whip the heavy whipping cream until soft peaks form. Next, add the cream cheese, granulated sugar, and vanilla. Mix until well incorporated. Add the hot cocoa and mix until light and fluffy.

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Transfer the mixture to the springform pan; use the bottom of a measuring cup to press the crumbs into the bottom and 1 inch up the sides of the pan. Step. 2 Beat the cream cheese, sugar and salt in a large bowl with a mixer on medium speed, scraping down the sides, until smooth, about 2 minutes. Beat in the eggs, one at a time, until just.

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Here is how to make and bake the Oreo crust for the chocolate peppermint cheesecake. STEP 1: Prep. Preheat the oven to 325°F. Meanwhile, spray a 9 inch springform pan with baking nonstick spray. Line the bottom with a 9 inch parchment paper circle and spray again. STEP 2: Mix crust.

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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.

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Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream until almost boiling. Pour the cream over the chocolate and whisk until smooth. If the chocolate isn't entirely melted, microwave on medium power for 30 seconds and whisk until smooth.

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Prepare crust. In a medium mixing bowl, stir together cookie crumbs and melted butter. Firmly press into the bottom of either a 9" springform pan or a 9 by 13-inch pan. Wrap with plastic wrap or foil and refrigerate. Combine cream cheese, milk, candy, and chocolate chips.

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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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Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all cream cheese is being incorporated. Add the eggs and yolk, one at a time, beating just until smooth. Gradually beat in the peppermint extract and melted chocolate until just combined.

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Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream, and peppermint extract, until light and fluffy (about 2 minutes). Fold in peppermint baking chips. Pour into prepared 9-inch springform pan.

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Microwave chocolate morsels and cream in a small microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Cool 10 minutes. Beat cream cheese and 1 cup sugar at medium-low speed with a heavy-duty electric stand mixer just until smooth. Add chocolate mixture and extracts, and beat at low.