Cheesecake

Rockin’ the Pink Ladies, White Chocolate Peppermint Twist Cheesecake

If I went to Rydell High in 1958, Rizzo would have given me a Pink Ladies jacket for this. Frenchy may have dyed her hair pink again. And I would wear the skin-tight black leather pants at the end-of-the-school carnival.

By far the cutest, pinkest cheesecakes I’ve come up with so far. Sitting on top of the crunchy chocolate crust  is a creamy layer of white chocolate cheesecake. The pretty pink layer is swirled with crunchy peppermint white chocolate candy, spiked with peppermint creme liqueur and topped off with fluffy whipped cream and a drizzle of pink peppermint chocolate.

You’re the one that I want. ~Love, Danny & Sandy

{White Chocolate Peppermint Twist Cheesecake}

1  1/2 cups chocolate graham cracker crumbs

2 Tablespoons powdered sugar

1/4 cup  melted unsalted butter

3 (1 oz. each) squares white chocolate

3 (8 oz. each) packages cream cheese, softened

3/4 cup sugar

3 eggs

3 teaspoons peppermint cream liqueur or 1 tsp peppermint extract

11 ounce bag Hershey’s Candy Cane Kisses, chopped and divided OR 11 ounce bag Andes Mint Peppermint Candy Pieces

1-2 drops red food coloring

whipped cream

Heat oven to 350°. Stir together the graham cracker crumbs, powdered sugar and melted butter. Press the crumb mixture into a 9-inch springform pan (or Chicago Metallic™ mini cheesecake pans). Bake 5 minutes, cool.

Over low heat, slowly melt white chocolate. Set aside to cool.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until combined. (If the mixture is over beaten, the air in the batter will crack the cheesecake.) Remove 1 cup of this cheesecake mixture and set the remaining mixture aside.

Gently stir the melted and cooled white chocolate into the 1 cup of cheesecake mixture. Pour over crust. 

Gently stir in 3 teaspoons peppermint cream liqueur or 1 teaspoon peppermint extract to the remaining cheesecake batter. Fold in 1 cup of the chopped Candy Cane Kisses (or Andes Peppermint . Add a drop or two of red food coloring to create your desired pink color. Pour the pink peppermint cheesecake mixture over the white chocolate mixture.

Bake at 350° 45-50 minutes or until the center of the cheesecake is almost set. If baking in mini cheesecake pans, reduce baking time to 20-25 minutes. Turn off the oven and crack open the oven door to let the cheesecake slowly cool to room temperature. Carefully run a knife around the edges of the cheesecake to loosen it from the springform pan. Store in refrigerator overnight.

For garnish, top with whipped cream and sprinkle chopped Hershey’s Candy Cane Kisses on top, saving 1/4 cup for drizzle. In a small, snack-size storage bag, melt 1/4 cup Kisses on low heat in the microwave. Snip a tiny corner of the bag and squeeze the melted pink drizzle over the cheesecake. Store cheesecake in the refrigerator up to one week or in the freezer for up to 3 months.

My sister commented that these are almost too pretty to eat. Do you make a special dessert that is “almost” too pretty to eat?

If you are too young to remember the Pink Ladies and Danny & Sandy, may I suggest you watch the musical film Grease from 1978?

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