#Kitchen #Recipe and #HealthyFood

शनिवार, 20 नवंबर 2021

Peppermint Cheesecake

Peppermint cheesecake is creamy and delicious! It has the perfect oreo crust and is topped with crushed peppermint and whipped cream. This will definitely get a “WOW!” from all of your guests this holiday season!

Holiday desserts are SOO GOOD. In fact, if you loved this dessert and want to try a few more, then you should totally try this toffee, this eggnog fudge, and these amazing cookies!

Peppermint Cheesecake

I love just about any holiday dessert and this peppermint cheesecake is a MUST TRY. I mean, you are adding in some of my very favorite flavors and mixing them all together! Oreo, peppermint, and cream cheese. It really doesn’t get much tastier than that! This time of year there are so many holiday parties and get-togethers that I love to try all of the new recipes that everyone brings! And once you make this cheesecake, people will be asking YOU for this recipe all night long!

Peppermint cheesecake sounds intimidating to make but if you closely follow the instructions, anyone can make it! And because this uses an oreo crust, it really takes it up a notch and makes it that much better! If you love peppermint flavors then you should also try these brownies and this peppermint bark. I mean this is the season of peppermint so why not go all out! Enjoy it while you can. Or, if you’re like me, you will taste this and want to bake it all year long!

What You Need to Make Peppermint Cheesecake

This recipe requires a lot of cream cheese and also some peppermint to give it that delicious flavor! The rest of the ingredients you probably already have on hand in your kitchen! See the recipe card below for a list of exact ingredient measurements.

Crust

Oreo cookies: I used regular oreos for this crust. But you can use different flavors if you want to change things up!
Butter: Make sure that you use unsalted butter!
Salt: A tiny pinch of salt is all that is needed for this recipe.

Cheesecake

Cream cheese: Make sure to set out your cream cheese for a while on your counter before you plan on baking this. It will mix better if it’s been softened to room temperature!
Sour cream: This helps to soften the texture and add in some moisture to the cheesecake!
Granulated sugar: This adds some sweetness to balance out the tangy cream cheese flavor.
Eggs: I used large eggs in this recipe!
Vanilla extract: This adds a bit of base flavor to the cheesecake.
Peppermint extract: You not only want the peppermint flavor as a topping but this will help you taste the flavor IN the cheesecake!
Crushed peppermint candies: Any kind of peppermint candy will do since you are going to crush it up anyways!
Chopped white chocolate: This will add not only a gorgeous look to the top but the taste is sweet and delicious as well.

Let’s Bake Some Cheesecake!

This peppermint cheesecake takes patience but anyone can do it! Give it a try, I think you will be so happy that you did!

The Crust

Preheat oven: Preheat oven to 350°
Pulse oreos and mix with butter and salt: Pulse the oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
Pour and press: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
Bake: Bake for 10 minutes.
Cool: Allow to cool completely.

Cheesecake

Preheat oven: Preheat the oven to 350.
Soften cream cheese in mixer: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have ay lumps in it.
Mix in sugar and sour cream: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix 10 seconds.
Add eggs and beat: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
Mix in extracts: Add vanilla and peppermint extract. Beat until just combined. At this point your batter should be smooth and fairly runny.
Wrap springform pan with foil: Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
Fold in peppermint and chocolate and add better to pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Right before adding the batter to the pan fold in the crushed peppermints and chopped white chocolate. Add the cheesecake batter to the springform pan.
Add water to baking sheet (a water bath): Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
Bake the cheesecake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
Turn off the oven and cool the peppermint cheesecake IN THE OVEN. Then, chill in fridge: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
Release from springform with knife, add toppings and serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream, crushed peppermint, and chocolate drizzle or ganache.

How to Prevent Cheesecake from Cracking

Whenever you see a professional cheesecake, it is smooth with no cracks! Here is how you can get your peppermint cheesecake to do that!

Let it cool IN THE OVEN: I can’t stress the importance of this enough! Once the cheesecake is done cooking then you turn the oven off and leave the cheesecake in the oven for another hour. Until the oven has completely cooled down! and while this is happening DON’T OPEN THE OVEN DOOR. The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking. One of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

More Cheesecake Baking Tips

Because cheesecake takes a lot of time and patience, you want it to turn out just right on your first try! Here are a few ideas to make this peppermint cheesecake turn out perfectly!

Room temperature ingredients: I know that this can take a bit of thought beforehandbut it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough really smooth!
Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cheesecake. After all, you just want to see how it’s doing! But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cheesecake will bake unevenly.
Don’t overmix: When you over mix or set your mixer to mix on high then you add more air to your batter! This can cause the cheesecake to crack when those bubbles rise to the surface while cooking. So use room temperature ingredients so that you don’t have to mix so many lumps and do it on a lower speed!

Side view of a slice of peppermint cheesecake.

How to Store Leftover Cheesecake

Leftover peppermint cheesecake tastes just as good the next day! This is how you can store it!

Refrigerate: Because it has cream cheese in it, it needs to be stored in your fridge! Place it in an airtight container and it will last in your fridge for about a week.
Freezer: If you want to freeze your cheesecake then you totally can! Wrap your cheesecake in plastic wrap and then foil. Label the foil with the date. It can last in your freezer for up to 1 month. Thaw it in your fridge before you want to serve it up!

Peppermint Cheesecake

Peppermint cheesecake is creamy and delicious! It has the perfect oreo crust and is topped with crushed peppermint and whipped cream. This will definitely get a "WOW!" from all of your guests this holiday season!

Course Dessert

Cuisine American

Keyword peppermint cheesecake

Prep Time 20 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings slices

Calories 511kcal

Author Alyssa Rivers

Ingredients

Crust

28 regular Oreo Cookies
4 tablespoons Unsalted Butter Melted
1 Pinch Salt

Cheesecake

2 Pounds cream cheese softened (Four 8 ounce packages)
8 Ounces sour cream
1 ½ cup Granulated Sugar
5 large eggs
1 Teaspoon Vanilla Extract
1 Teaspoon Peppermint Extract
3/4 Cup Crushed Peppermint Candies
3/4 Cup Chopped White Chocolate

Instructions

The Crust

Preheat oven to 350°
Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
Bake for 10 minutes.
Allow to cool completely.

Cheesecake

Preheat the oven to 350.
Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
Add vanilla and peppermint extract. Beat until just combined. At this point, your batter should be smooth and fairly runny.
Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Right before adding the batter to the pan fold in the crushed peppermints and chopped white chocolate. Add the cheesecake batter to the springform pan.
Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream, crushed peppermint, and chocolate drizzle or ganache.

Nutrition

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शुक्रवार, 19 नवंबर 2021

Corn Pudding

Corn pudding is SOO GOOD! It’s creamy, slightly sweet (but with a hint of savory!) and it’s packed with white corn kernels. It makes the perfect side to any dish!

For more easy fall sides, don’t miss these Scalloped Potatoes, Mashed Potatoes, or this Green Bean Casserole. These are all perfect for the holiday season too!

What is Corn Pudding?

Corn pudding is one of my favorite fall sides to serve alongside a roast chicken, hearty stew, or of course, turkey! There are a lot of sides that I love around this time of year, but corn pudding has to be at the top of the list! This corn pudding is crispy on the outside, warm and creamy on the inside with sweet corn flavor. Because I love to play on a good sweet and salty factor, I try to balance out the sweetness with a little bit of sautéed onion and garlic.

Of course, corn pudding wouldn’t have its namesake without actual corn. Here, I use corn in three ways. First, with a little bit of cornmeal to mimic the texture of cornbread a little bit. Second, I use frozen corn. I opt to use frozen corn this time of year since it’s usually frozen at its peak. If you still have fresh corn around, then you can totally use that instead! Third, canned cream of corn for the creamy factor we all love about corn pudding! Be sure to serve it straight from the oven and dig in!

Ingredients for Corn Pudding

This ingredient list is pretty simple! In fact, once you have your corn in hand, you probably already have everything else in your kitchen! See the recipe card below for a list of exact ingredient measurements.

Butter: It’s no secret – corn pudding is an indulgent dish, so let’s not skimp on the butter. I use unsalted butter, and quite a bit of it. One whole stick to be exact. Of course, it adds richness to the corn casserole itself, but it’s also what I use to sauté the onion and garlic.
Onion and garlic: This is where the sweet and salty factor comes in with our corn pudding. Adding a little bit of sautéed onion and garlic, gives you just the kick of savory you want.
Flour and Cornmeal: Corn pudding is basically just a play off cornbread, but much creamier and less sturdy. All we need is juuuust enough flour and cornmeal to hold the pudding together a little bit.
Eggs: Because corn pudding is, as the name implies, a pudding, I want it to have a custard texture and that means a heavy hand of eggs. I use large eggs!
Milk: I like to use whole milk but if you really want to indulge, use heavy cream.
Corn: As mentioned before, I like to use frozen or fresh corn instead of canned corn. I find canned corn doesn’t have as much texture and lacks the freshness frozen and fresh corn has. Of course, if that’s all you have on hand, that’s find, just make sure to drain it well.
Cream of corn: On the other hand, you can’t get the texture and creaminess of cream of corn with fresh or frozen corn, so I have no qualms using it.

Whisking ingredients into the glass bowl.

Let’s Make Some Corn Pudding!

This corn pudding is delicious and super easy to make! Plus, it only takes about 45 minutes… and that includes baking time!

Preheat and grease the pan: Preheat oven to 400 degrees. Grease a 9×9 baking dish or similar size baking dish with non-stick cooking spray.
Cook onion in butter and garlic: Heat a small saute pan over a medium heat. Add butter. Once the butter melts, add onion and garlic and turn the heat to medium-low. Sweat the onion and garlic until slightly softened, about 4-5 minutes. Season with a little salt and pepper. Remove from heat and let cool slightly.
Add ingredients, whisk and fold: Add flour, cornmeal, cornstarch, and sugar to a large bowl. Whisk to combine. Add heavy cream, eggs, creamed corn, butter, onion, and garlic. Whisk just until combined. Fold in frozen corn.
Bake: Pour into prepare baking dish and pop in the oven. Bake until golden brown on top, about 30 minutes. The center should be set, but slightly jiggly. Let the corn pudding rest for 3-4 minutes before serving.

Frequently Asked Questions

Corn pudding is the perfect side dish! But it can be confusing to know which side dish of corn is which! Here is some helpful info!

What’s the difference between corn pudding, corn casserole and cornbread? Corn pudding has more of a pudding texture. Cornbread is very study and like bread and corn casserole is a good mix between the two!
Do you eat corn pudding hot or cold? I say hot all the way! But once it gets to room temperature, it’s still actually very delicious!

Can I Make Corn Pudding Ahead of Time?

Yes! If you want to make it ahead of time, I’d suggest under baking it just a touch, and then popping it back into the oven at 325 degrees for about 20 minutes before you’re ready to serve.

How to Store Leftovers

If you have some corn pudding leftovers, then you should call yourself lucky! Here’s how you can store it and eat it later!

Refrigerate: Let the corn pudding cool to room temperature. Then, place it in a sealed airtight container and put it in your fridge. It can last for 3-4 days!
Reheat: Just go ahead and reheat it in the oven at 325 degrees for about 20 minutes before you’re ready to serve.

Corn Pudding

Corn pudding is SOO GOOD! It's creamy, slightly sweet (but with a hint of savory!) and it's packed with white corn kernels. It makes the perfect side to any dish!

Course Side Dish

Cuisine American

Keyword corn casserole, thanksgiving sides

Prep Time 15 minutes

Cook Time 30 minutes

0 minutes

Total Time 45 minutes

Servings people

Calories 196kcal

Author Nicole Leggio

Cost $10