Best 4 Peppermint Cheesecake On A Stick Recipes

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Peppermint cheesecake on a stick is a delightful and festive treat that is perfect for any occasion. This unique dessert combines the creamy texture of cheesecake with the refreshing flavor of peppermint, and it is sure to be a hit with people of all ages. Whether you are looking for a fun and easy recipe to make with your kids or you are planning a special dessert for a party, peppermint cheesecake on a stick is a great choice. With just a few simple ingredients and a little bit of time, you can create this delicious and eye-catching treat that is sure to be a crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 15

2-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/3 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 teaspoons vanilla extract
1 teaspoon peppermint extract
3 large eggs, lightly beaten
1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
Miniature candy canes, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.

PEPPERMINT CHEESECAKE ON A STICK



Peppermint Cheesecake on a Stick image

Surprise guests with a fun holiday treat-dipped cheesecake wedges you can eat without a fork. Whenever my son has one, he jokes that he wants to quit his job so he can sell them! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 1 dozen.

Number Of Ingredients 18

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
CHEESECAKE:
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, room temperature, lightly beaten
1 cup crushed peppermint candies (about 35 candies)
ASSEMBLY:
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

Steps:

  • Preheat oven to 325°. 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 baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack., 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., 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., 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., 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., Decorate with melted candy coating as desired. Refrigerate until serving.

Nutrition Facts : Calories 951 calories, Fat 64g fat (37g saturated fat), Cholesterol 138mg cholesterol, Sodium 356mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 12g protein.

PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

This is a great dessert for the holidays. Garnish with whipped cream and crushed peppermint candy.

Provided by Matt McBride

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h58m

Yield 8

Number Of Ingredients 10

1 cup chocolate cookie crumbs
3 tablespoons melted margarine
1 (.25 ounce) envelope unflavored gelatin
¼ cup cold water
2 (8 ounce) packages cream cheese
½ cup white sugar
½ cup milk
¼ cup crushed peppermint starlight candies
1 cup whipped cream
2 (1.55 ounce) bars milk chocolate candy bars, finely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.
  • Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.
  • Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.
  • Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 39.7 g, Cholesterol 71.3 mg, Fat 30.7 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 16.6 g, Sodium 323.1 mg, Sugar 28.5 g

PEPPERMINT TWIST CHEESECAKE



Peppermint Twist Cheesecake image

Categories     Cake     Chocolate     Dessert     Bake     Cream Cheese     Mint     Chill     Sour Cream     Bon Appétit     New York     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

CRUST
1 9-ounce box chocolate wafer cookies
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
FILLING
2 pounds cream cheese, room temperature
1 cup sugar
4 large eggs
1/4 cup half and half
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed
TOPPING
1 1/2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Additional peppermint candies

Steps:

  • FOR CRUST:
  • Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
  • FOR FILLING:
  • Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
  • Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
  • FOR TOPPING:
  • Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
  • Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

Tips:

  • For a smoother cheesecake, use a food processor to blend the cream cheese and sugar until completely smooth.
  • If you don't have a popsicle mold, you can use a muffin tin lined with paper liners. Just fill the liners about halfway with the cheesecake mixture.
  • To make the chocolate ganache, use a high-quality chocolate that contains at least 70% cocoa solids.
  • If you want a thicker ganache, add more chocolate to the cream.
  • To make the peppermint bark, use a candy thermometer to ensure that the chocolate reaches the correct temperature.
  • If you don't have a candy thermometer, you can test the chocolate by dropping a small amount into a glass of cold water. If the chocolate hardens immediately, it is ready.

Conclusion:

Peppermint Cheesecake on a Stick is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a dessert that is sure to impress your friends and family. So next time you are looking for a sweet treat, give Peppermint Cheesecake on a Stick a try. You won't be disappointed!

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