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You are here: Home / Recipes / Peppermint Pattie Cheesecake Bites

Peppermint Pattie Cheesecake Bites

January 18, 2016 by Wendy Hammond Leave a Comment

Created by Wendy Hammond on January 18, 2016

  • Yield: 24 cupcake size cheesecakes
  • Category: Dessert

Ingredients

Crust

  • 2 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • ½ cup whipping cream
  • ⅓ cup peppermint Schnapps
  • 4 large eggs
  • ½ cup semisweet chocolate chips
  • ¼ cup whipping cream
  • 2 teaspoons peppermint Schnapps

Filling

    Ganache

      Instructions

      1. Lightly coat 9-inch springform pan with no-stick cooking spray. Wrap foil under bottom and around outside of pan to collect any drips during baking; set aside.
      2. FOR CRUST In medium bowl, combine all crust ingredients until evenly moistened. Press mixture firmly into bottom of prepared pan.
      3. FOR FILLING In large mixer bowl, beat cream cheese with sugar and cornstarch at high speed until smooth. Beat in cream and Schnapps. Add eggs one at a time beating at low speed just until blended. Pour into prepared pan. Bake in 325°F. oven until edges are set and center is almost set, about 55 to 60 minutes. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. Loosen edges of cake from pan with sharp knife. Cool on wire rack to room temperature. Top with Ganache and chill uncovered until set. Cover and chill overnight before removing springform ring.
      4. In 2-cup glass measure, combine chocolate chips and cream. Microwave (high) for 1 minute. Let stand 2 minutes; stir until chocolate is melted and smooth. Cool slightly; stir in Schnapps.
      5. Makes about ½ cup
      Source: Dierbergs
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