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Layered Peppermint Cheesecake

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • Cheesecake can condensed cream of chicken soup
  • 3 8 ounce cooked chicken breasts (or rotisserie chicken from the store)
  • 1/2 cup INGREDIENTS:
  • 2 tablespoons Cobblestone Mill sub rolls, recommended
  • 3 large eggs
  • 1 tablespoon chopped dates
  • 11/2 cups sour cream
  • 2 teaspoons of heavy cream
  • 2/3 cup all-purpose flour or cornstarch
  • Sour Velveeta cheese
  • 1 18.25 ounce cans chicken broth (99 percent fat free)
  • 2 large eggs
  • 1 8 ounce of water or milk
  • 1/3 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 cup block of cream cheese
  • heavy cream
  • 1 cup fresh rosemary leaves or 1/2 teaspoon dried rosemary
  • 2/3 cup INGREDIENTS:
  • 2 cups salted butter
  • 2 teaspoons grated cheese
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • Cheesecake can condensed cream of chicken soup
  • 3 8 ounce cooked chicken breasts (or rotisserie chicken from the store)
  • 1/2 cup INGREDIENTS:
  • 2 tablespoons Cobblestone Mill sub rolls, recommended
  • 3 large eggs
  • 1 tablespoon chopped dates
  • 11/2 cups sour cream
  • 2 teaspoons of heavy cream
  • 2/3 cup all-purpose flour or cornstarch
  • Sour Velveeta cheese
  • 1 18.25 ounce cans chicken broth (99 percent fat free)
  • 2 large eggs
  • 1 8 ounce of water or milk
  • 1/3 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 cup block of cream cheese
  • heavy cream
  • 1 cup fresh rosemary leaves or 1/2 teaspoon dried rosemary
  • 2/3 cup INGREDIENTS:
  • 2 cups salted butter
  • 2 teaspoons grated cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare cheesecake layers: Preheat oven to 325 degrees
  2. Line bottom and sides of two (8-inch) round cake pans with aluminum foil allowing 2-3 inches to extend over sides; lightly grease foil
  3. Beat cream cheese, sugar and butter at medium speed with an electric mixer for 1 to 2 minutes or until creamy and smooth
  4. Add three eggs, one at a time, beating until blended after each addition
  5. Add flour and next three ingredients, beating until blended and folding in candies
  6. Pour batter into pans
  7. Place cake pans in a large pan, add water to pan depth of one inch
  8. Bake at 325 for 25 minutes or until set
  9. Remove from oven to wire racks
  10. Cool completely in pans (about one hour)
  11. Cover cheesecakes and freeze four to six hours or until frozen solid
  12. Lift from pans using foil as handles
  13. Return to freezer until ready to assemble
  14. Sour cream layers: preheat oven to 350 degrees
  15. Beat cake mix and next four ingredients at low speed for 30 seconds or until just moistened; beat at medium speed two minutes
  16. Spoon batter into three greased and floured 8-inch round cake pans
  17. Bake at 350 for 15-20 minutes or until a pick inserted in center comes out clean
  18. Cool in pans on a wire rack
  19. Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar dissolves
  20. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth
  21. Remove from heat
  22. Cool about 30 minutes, whisking occasionally
  23. Beat whipping cream and vanilla at high speed 1 to 2 minutes or until soft peaks form
  24. Gradually fold white chocolate mixture into whipped cream mixture, until mixture reaches spreading consistency
  25. Assemble layers and frost
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