Peppermint Cheesecake On A Stick Recipe

Name: Peppermint Cheesecake On A Stick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups graham cracker crumbs; 1/4 cup sugar; 1/4 cup butter, melted; 4 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1/3 cup sour cream; 1/4 cup eggnog or half-and-half cream; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; 1 cup crushed peppermint candies (about 35 candies); 12 wooden pop sticks; 28 ounces semisweet chocolate, chopped; 3 tablespoons shortening; 1/2 cup green candy coating disks, melted; 1/4 cup red candy coating disks, melted

Servings: persons

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
1/4 cup eggnog or half-and-half cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 cup crushed peppermint candies (about 35 candies)
12 wooden pop sticks
28 ounces semisweet chocolate, chopped
3 tablespoons shortening
1/2 cup green candy coating disks, melted
1/4 cup red candy coating disks, melted

1
Preheat oven to 325u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a
2
.
3
In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 10-12 minutes or until lightly browned. Cool on a wire rack.
4
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
5
Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6
Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm.
7
In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set.
8
Decorate with melted candy coating as desired. Refrigerate until serving.

2351

kcal

Calories

160

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/4 cups graham cracker crumbs, 1/4 cup sugar, 1/4 cup butter, melted, 4 packages (8 ounces each) cream cheese, softened, and more.

Yes, Peppermint Cheesecake On A Stick falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Cheesecake On A Stick

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