0 Picture
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 all purpose flour
- 1 1/2 cups sour cream
- 2 tsp. vanilla extract
- 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 extract
- Garnishes: White chocolate curls, peppermint candies
Details
Servings 12
Preparation time 70mins
Cooking time 78mins
Preparation
Step 1
Preheat oven to 325 degrees.
1. Prepare Peppermint Cheesecake layers (day before)
Line bottom and sides of 2 8" round cake pans with aluminum foil, allowing 2-3 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 for 1-2 minutes or until creamy and smooth. Add 3 eggs, 1 at a time, beating until blended after each addition. Add flour, sour cream, vanilla and peppermint extract, beating until blended. Fold in crushed peppermint candies. Pour batter into prepared pans; Place cake pans in a large pan; add water to pan to a depth of 1 inch.
Bake at 325 for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hours). Cover cheesecakes (do not remove from pans), and freeze 4-6 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.
2. Prepare Sour Cream Cake layers:
Preheat oven to 350 degrees.
Beat cake mix, 2 large eggs, 1 8-oz container of sour cream and 1/3 cup vegetable oil and 1/2 cup water at low speed with electric mixer for 30 seconds or just until moistened. Beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8:" round cake pans.
Bake at 350 degrees for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans 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, for 3-4 minutes or until sugar is dissolved. Add white chocolate morsels, cook, stirring constantly for 2-3 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 electric mixer 1-2 minutes or until soft peaks form. Gradually fold white chocolate mixture iinto whipped cream mixture, folding until mixture reaches spreading consistency.
Assemble Cake:
Preheat oven to 350 degrees. Trace a 10" circle on parchment paper; place parchment paper on a baking sheet.
Arrange 60 peppermint candies inside circle on paper, leaving about 1/16 inch space between the candies.
Bake 9-10 minutes or until candies begin to melt and touch. Remove from oven, and cool completely on baking sheet on a wire rack (about 30 minutes). Gently remove peppermint plate from parchment paper, and place on top of cake stand.
Then, place 1 cake layer on the peppermint candy cake stand. 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.
Place 1 cake layer on a cake stand
Review this recipe