garnishes- white chocolate curls, peppermint candies
Instructions
Prepare peppermint cheesecake layers- preheat oven to 325 F. Line
bottom and sides of 2 (8-inch) round cake pans with aluminum foil,
allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat
cream cheese, 1/2 cup sugar, and 2 tbsp butter at medium speed
with an electric mixer 1 to 2 minutes or until creamy and smooth. Add
3 eggs, 1 at a time, beating until blended after each addition. Add
flour and next 3 ingredients, beating until blended. Fold in candies.
Pour batter into prepared pans. Place cake pans in a large pan; add
water to pan to depth of 1 inch. Bake at 325 F for 25 minutes or until
set. Remove from oven to wire racks; cool completely in pans (about 1
hour). Cover cheesecakes (do not remove from pans), and freeze 4 to
6 hours or until frozen solid. Lift frozen cheesecakes from pans, using
foil sides as handles. Gently remove foil from cheesecakes. Wrap in
plastic wrap, and return to freezer until ready to assemble cake.
Prepare sour cream cake layers- preheat oven to 350 F. Beat cake
mix, next 3 ingredients, and 1/2 cup water at low speed with an
electric mixer 30 seconds or just until moistened; beat at medium
speed 2 minutes. Spoon batter into 3 greased and floured 8-inch
round cake pans. Bake at 350 F for 15 to 20 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans on wire
racks 10 minutes; remove from pan to wire racks, and cool completely
(about 1 hour).
Prepare white chocolate mousse frosting- cook 2/3 cup sugar and 1/4
cup water in a small saucepan over medium-low heat, stirring often, 3
to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring
constantly, 2 to 3 minutes or until chocolate is melted and smooth.
Remove from heat. Cool to room temperature (about 30 minutes),
whisking occasionally. Beat cream and 2 tsp vanilla at high speed
with an electric mixer 1 to 2 minutes or until soft peaks form.
Gradually fold white chocolate mixture into whipped cream mixture,
folding until mixture reaches spreading consistency.
Assemble cake- place 1 cake layer on a cake stand or plate. Tap with 1
frozen cheesecake layer. Top with second cake layer and remaining
cheesecake layer. Top with remaining cake layer. Spread top and
sides of cake with frosting. Chill until ready to serve. Garnish, if
desired.
Originally Submitted
7/18/2017
0 Out of 5 from
0 reviews
You can add this Layered Peppermint Cheesecake recipe to your own private DesktopCookbook.