Ingredients
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Crust
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1 cup Graham Cracker
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5 tbsp Unsalted Butter
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¼ cup Granulated Sugar
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Cheesecake Filling
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4 (8 oz) pkg Cream Cheese
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¾ cup Granulated Sugar
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3 tbsp Cornstarch
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4 lg Egg
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1 cup Heavy Cream
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2 tbsp Peppermint
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¾ cup mini Chocolate Chips
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1 cup Peppermint Candy Cane
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White Chocolate Ganache
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8 oz semi-sweet White Chocolate Chips
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½ cup Heavy Cream
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¾ cup Peppermint Candy
Directions
Steps
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1
Done
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Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set aside. |
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2
Done
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To make CrustIn a food processor, pulse graham crackers and sugar till finely crumbled. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside. |
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3
Done
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To make Cheesecake FillingIn a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add corn starch, blend well. Add heavy cream and peppermint schnapps, mix well. Add eggs (one at a time) and beat well after each addition. With a spatula, fold in mini chocolate chips and 1 cup crushed peppermint candy. Pour and spread into spring form pan. |
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4
Done
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Bake in oven for 1 hour. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate at least 8 hours or overnight. |
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5
Done
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To make White Chocolate GanacheIn a double boiler over medium heat, add heavy cream and white chocolate chips. Mix till smooth and melted, then pour and spread on top of cheesecake. Sprinkle ¾ cup crushed peppermint candy on top. Refrigerate for 1 hour to chill. |
