CHEESECAKE CASSEROLE

By ldelmas

Serves 8-10

Ingredients

• David's Note:
• This dessert looks extra festive, thanks to a sprinkling of crushed peppermint! Adding the candy right before serving helps keep it from melting into the cheesecake.
• Ingredients:
• 1 box red velvet cake mix
• 2 eggs, room temperature
• 1 stick butter, softened
• 1/3 cup water
• 20 oz cream cheese, softened
• 3/4 cup sugar
• 1 tsp peppermint extract
• 2 cups heavy cream, cold
• 1-1/2 Tbsp crushed peppermints

Preparation

Step 1

Preparation:

Preheat oven to 350°F. Spray a 9" x 13" casserole dish liberally with nonstick cooking spray and set aside.

Combine the cake mix, eggs, butter, and water in the bowl of a stand mixer fitted with a flex edge beater attachment. Mix on medium-high speed until fully combined, about 30 seconds. The mixture will be very thick. Press the mixture evenly into the bottom of the prepared casserole dish. Bake for 18–22 minutes, until the cake is just set in the middle. Remove from the oven and cool completely on a wire rack.

Meanwhile, clean the mixer bowl and add the cream cheese, sugar, and peppermint extract to the bowl. Using the flex edge beater attachment, whip the cream cheese mixture for about 30–60 seconds, scraping the bowl a few times, until the mixture is soft and fluffy.

Switch from the flex edge beater to the whisk attachment. Add the heavy cream, beating it into the cream cheese mixture at low speed for 10–15 seconds. Scrape the sides of the bowl, then increase to medium-high speed and continue to beat until the mixture is incorporated and thick, about 60–90 seconds.

Evenly spread the cream cheese mixture over top of the cooled cake. Lightly cover and refrigerate for 4–6 hours, until set. When ready to serve, sprinkle the crushed peppermint over top of the cheesecake.