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Step 2 In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir.

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Filling. Combine the cream cheese and powdered sugar in a large mixing bowl and beat with an electric mixer on low to combined. Turn mixer to medium and beat until very smooth and creamy, 3 or 4 minutes. Scrape down the sides and bottom of the bowl, then beat in the mint extract, vanilla extract, and salt to combine.

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In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined. PEPPERMINT BARK. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth.

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Start by heating your oven to 325F and greasing a springform pan. Mix the crushed Oreos, butter, and salt in a bowl, then press the Oreo mixture into the springform pan. Set it aside. Beat the cream cheese and sugar until smooth, then add in the eggs, one at a time. Beat in the peppermint extract, followed by the flour and salt.

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Cover cookie sheet with parchment paper. Place white chocolate in a microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every 20 seconds, until almost melted. Stir until smooth. Spread melted white chocolate in a thin layer on the parchment paper. Sprinkle with the crushed candy canes.

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Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter. Pour the batter over the prepared crust. Bake at 500 F for 5 minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F.

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Mix together flour, candy canes, and mini chocolate chips and mix into batter. Pour filling into pan over the crust and spread evenly. Place the pan in the water bath and bake for 1 hour. Turn off the oven, open the door a couple of inches to let the heat out gently, and let it cool for 1 hour.

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Divide the mixture between the 12 muffin cups and press into the bottom of each cup. Bake for 8 minutes. Remove from oven. While the crusts are baking, add the cream cheese and sugar to the bowl of a stand mixer and beat until combined and smooth. Add the eggs, one at a time, mixing on low speed until just blended.

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Bake for 5-7 minutes, then remove from oven to cool while preparing the filling. Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add the eggs, mixing on a medium-low speed until combined. Set aside 1 cup of batter, then spread remaining batter in the prepared crust.

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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.

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In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla, and peppermint extract. Mix until smooth and just combined. Fold in the cooled white chocolate/cream mixture until.

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Scrape down the sides and bottom of the bowl to ensure all ingredients are well-combined. 24 oz cream cheese, ¾ cup (150 g) granulated sugar. Add sour cream, vanilla extract, and peppermint extract and stir until completely combined. ½ teaspoon vanilla extract, ½ cup (120) sour cream, ½ teaspoon peppermint extract.

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In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired. Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.

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Instructions. Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour. In a large bowl, stir together graham cracker crumbs, melted butter, 2½ tablespoons (35 grams) brown sugar, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom.

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Reduce oven temperature to 325°F degrees. Chop peppermint bark into small pieces. Set aside. Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted.

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Combine the ingredients: First, beat the cream cheese and sugar, then add the eggs and and peppermint extract. Finally, mix in the sour cream and peppermint candy. Fill the liners: Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. Bake at 350°F for 15-18 minutes.