Layered Peppermint Cheesecake

By Tbird

Ingredients

• Peppermint Cheesecake Layers:
• 3 (8 oz) pkgs cream cheese, softened
• 1/2 cup sugar
• 2 Tbsp unsalted butter, softened
• 3 large eggs
• 1 Tbsp flour
• 1 1/2 cups sour cream
• 2 tsp vanilla
• 1/4 tsp peppermint extract
• 2/3 cup crushed hard peppermint candies
• Sour Cream Cake Layers:
• 1 (18.25 oz.) pkg. white cake mix
• 2 large eggs
• 1 (8 oz) container sour cream
• 1/3 cup vegetable oil
• White Chocolate Mousse Frosting:
• 2/3 cup sugar
• 1 cup white chocolate morsels
• 2 cups whipping cream
• 2 tsp vanilla
• Garnishes:
• White chocolate curls
• peppermint candies

Details

Servings 10

Preparation

Step 1

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325 deg. Line bottom and sides of 2 (8 ") 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 buter 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.

2. Bake at 325 deg for 25 mins 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.

3. Prepare Sour Cream Cake Layers: Preheat oven to 350 deg. 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" round cake pans.

4. Bake at 350 deg for 15 to 20 mins or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 mins; remove from pans to wire racks, and cool completely (about 1 hour).

5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 water in a small saucepan over mdium-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.

6. Beat cream and 2 tsp vanilla at high speed with an electric mixer 1 to 2 mins or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top 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.