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Peppermint Cheesecake Cake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
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.