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Recipe : Entry # 7209
Name
Tamara Gourley
Recipe Title
Layered Peppermint Cheesecake
Recipe Theme
Appetizers
Cooperative
Cullman EC
Ingredients
Cheesecake layers
3 8-ounce packages of softened cream cheese
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
11/2 cups sour cream
2 teaspoons peppermint extract
2/3 cup crushed hard peppermint candies

Sour cream layers
1 18.25-ounce package white cake mix
2 large eggs
1 8-ounce container sour cream
1/3 cup vegetable oil
1/2 cup water

Frosting
1 cup white chocolate morsels
2/3 cup sugar
2 cups whipping cream
2 teaspoons vanilla extract
Directions
Prepare cheesecake layers: Preheat oven to 325 degrees. 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. Beat cream cheese, sugar and butter at medium speed with an electric mixer for 1 to 2 minutes or until creamy and smooth. Add three eggs, one at a time, beating until blended after each addition. Add flour and next three ingredients, beating until blended and folding in candies. Pour batter into pans. Place cake pans in a large pan, add water to pan depth of one inch. Bake at 325 for 25 minutes or until set. Remove from oven to wire racks. Cool completely in pans (about one hour). Cover cheesecakes and freeze four to six hours or until frozen solid. Lift from pans using foil as handles. Return to freezer until ready to assemble.
Sour cream layers: preheat oven to 350 degrees. Beat cake mix and next four ingredients at low speed for 30 seconds or until just moistened; beat at medium speed two minutes. Spoon batter into three greased and floured 8-inch round cake pans.
Bake at 350 for 15-20 minutes or until a pick inserted in center comes out clean. Cool in pans on a wire rack.
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. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool about 30 minutes, whisking occasionally. Beat whipping cream and vanilla at high speed 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, until mixture reaches spreading consistency. Assemble layers and frost.