Layered Peppermint Cheesecake

By commercecook

This cake is so tall that it easily topples over. I cut circles of cake and cheesecake for individual servings. The cake circle I cut in half, and layered cheesecake in between. It was served in martini glasses. The rims of the martini glasses were dipped in honey and then in crushed peppermint candies.

Ingredients

• Peppermint Cheesecake Layers
• 3 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons unsalted butter, softened
• 3 large eggs
• 1 tablespoon all-purpose flour
• 11/2 cups sour cream
• 2 teaspoons vanilla extract
• 2/3 cup crushed hard peppermint candies
• Sour Cream Cake Layers
• 1 (18.25 oz.) package white cake mix
• 2 large eggs
• 1 (8 oz.) container sour cream
• 1/3 cup vegetable oil
• 1/2 cup water
• White Chocolate Mousse Frosting
• 2/3 cup sugar
• 1 cup white chocolate morsels
• 2 cups whipping cream
• 2 teaspoons vanilla

Preparation

Step 1

1. Prepare Cheesecake
Preheat oven to 325 degrees. 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 tablespoons 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 three ingredients, beating until blended. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325 degrees for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (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. Wrap in plastic wrap and return to to freezer until ready to assemble cake.
3. Prepare cake: Preheat oven to 350 degrees. Beat cake mix, next 3 ingredients, and 1/2 cup of water at low speed with an electric mixer 30 seconds or until just moistened. Beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8 inch pans. ( I used two 9 inch pans when I made individual servings.)
4. Bake at 350 degrees 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 pans and cool completely (about 1 hour)
( Cook longer if using larger pans.)
5. Prepare frosting: cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3-4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly , 2-3 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 teaspoons vanilla at high speed with an electric mixer 1-2 minutes 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. Top with 1 frozen cheesecake. Top with second cake layer. Top with cheesecake layer. Top with last layer cake. Spread frosting on top and sides with frosting.