Chocolate Peppermint Cheesecake

One of my favorite things about the holidays is peppermint ice cream. I love mint chocolate ice cream almost as much as I love Coldstones' cheesecake ice cream, (but that's something to be enjoyed when you're by yourself and you can indulge in a whole bucket for yourself.) Anyway, mint ice cream is just about one of the best Christmas treats, especially the peppermint ice cream. These recipes are reminisce of peppermint ice cream, and you don't have to wait until Christmas to have them ;)

Chocolate Peppermint Cheesecake
Ingredients:
1 c. graham cracker crumbs
3 T melted butter
3 T sugar
3 8-oz pkg. cream cheese
3 eggs
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
whipped topping
red and green sugar (optional)

Directions:

1. Mix graham cracker crumbs, 3 T sugar and melted butter together to make crust.
2. Press mixture into bottom of 10″ spring form pan. Bake crust at 325°F for 10 minutes.
3. Cool.
4. Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended.
5. Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes.
6. Pour mixture over cooled crust.
7. Bake 45-50 minutes at 325°F or until center is almost set.
8. Cool completely, then refrigerate for (at least) 4 hours.
9. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.

Peppermint Cheesecake
Ingredients:

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatin
1/4 cup water, cold
16 ounces cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup peppermint candies, Crushed
1 cup whipping cream, whipped
3 ounces milk chocolate candy bars, finely chopped

Directions:

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
2. Bake at 350 degrees F., 10 minutes.
3. Cool.
4. Soften gelatin in water; stir over low heat until dissolved.
5. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
6. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
7. Fold in whipped cream and chocolate.
8. Pour over crust.
9. Chill until firm.
10. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Chocolate Mint Meringue Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
2 tablespoons sugar
24 ounces cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
3 large egg whites
7 ounces marshmallow creme

Directions:

1. Combine crumbs, margarine and 2 tbsp sugar; press onto bottom of 9-inch spring-form pan. Bake at 350° F. for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Blend in melted mint chocolate and vanilla; pour over crust.
5. Bake at 350° F. for 50 minutes.
6. Loosen cake from rim of pan; cool before removing rim of pan.
7. Chill.
8. Beat egg whites until soft peaks form.
9. Gradually add marshmallow creme, beating until stiff peaks form.
10. Carefully spread over top of cheese- cake to seal.
11. Bake at 450° F. for 3 to 4 minutes or until lightly browned. Yield: about 10 servings.
    

Mint Chocolate Candy Cheesecake

Ingredients:

1 cup chocolate wafer crumbs
3 T butter, melted
3 packages (8-ounces each) cream cheese, soften
2/3 cup sugar
3 eggs
1 package (6-ounces) semi-sweet chocolate
1/2 cup chopped Andes mint candies
1/2 cup sour cream
1 teaspoon vanilla

Directions:
BASE:

1. Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
2. Bake at 350°F for 10 minutes.

BODY:

1. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each addition.
3. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.
4. Bake at 350°F for 50 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan.
6. Chill.
7. Garnish with additional mint candies, if desired.

Makes 6 servings