Name: Peppermint Cheesecake Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: White cake recipe or a boxed white cake; 20 oz cream cheese (room temperature); 3/4 C sugar; 1/2 TB vanilla extract; 1/4 tsp coarse salt; 2 large eggs; 1/2 C sour cream; 1 - 1/2 c. crushed peppermint; Pastry Pride; 1 - 2 tsp peppermint extract; Crushed peppermint; Peppermint Joe-Joe's (for decoration)

I love peppermint, and I love cheesecake, so a peppermint cheesecake simply makes sense.

It’s funny because as I was making this cheesecake I was reminded of the first time I made a cheesecake. It actually was a peppermint cheesecake and it was a nightmare. The cream cheese wasn’t softened. The middle was under-cooked. It was an utter fail – somehow people ate it and said it was delicious. What wonderful liars.

Here I am 4 years later and I’ve definitely learned a thing or two about cheesecakes and I can usually cook the middle. Bless my heart.

The white cake was a tough call – I could’ve easily done a chocolate cake. I wasn’t disappointed – the white cake was subtle addition to the peppermint cheesecake.

Probably my favorite parts of this cake were the fluffy decorations: the Trader Joe’s Peppermint Joe-Joes and the crushed peppermint garnish on top.

Peppermint Cheesecake Cake

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Course: Dessert

Cuisine: American

Author: Kaylynn

Ingredients

Cake:

White cake recipe or a boxed white cake

Cheesecake:

20 oz cream cheese room temperature
3/4 C sugar
1/2 TB vanilla extract
1/4 tsp coarse salt
2 large eggs
1/2 C sour cream
1 - 1/2 c. crushed peppermint

Frosting:

Pastry Pride
1 - 2 tsp peppermint extract
Crushed peppermint
Peppermint Joe-Joe's for decoration

Instructions

Cake:

Cook box mix according to instructions on the box

Cheesecake

Preheat oven to 325 degrees.
Set water to boil.
Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
Gradually add sugar, beating until fluffy.
Beat in vanilla extract and salt.
Beat in eggs, one at a time, scraping down side of bowl after each addition.
Beat in sour cream. Fold in crushed peppermint.
Cut parchment paper in a circle and line the bottom of the cheesecake pan.
Wrap bottom half of pan in foil – Do this TIGHT – no one wants water in their cheesecake!
Pour in filling; place in a roasting pan.
Pour in boiling water to come halfway up side of springform.
Bake until just set in center, about 45 minutes.
Remove pan from water; let cool 20 minutes.
Run a paring knife around edge; let cool completely.
Remove outer ring of cheesecake pan, but leave metal bottom.
Wrap in plastic wrap and freeze.

Assembly

Place one layer of cake on cake stand.
Frost top with a thin layer of frosting.
Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.
Place cheesecake layer on top of the cake.
Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting.
Top with crushed peppermint or any decoration of your choosing.
Refrigerate until ready to serve.

Peppermint Cheesecake Cake

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