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Peppermint / Vanilla Layered Creamy Cheesecake
Peppermint / Vanilla Layered Creamy Cheesecake

Before you jump to Peppermint / Vanilla Layered Creamy Cheesecake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Walk up the stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the upper floors, you can still get out of the elevator first and climb up the stairs the rest of the way. Most people will choose to be lazy and take an elevator instead of getting exercise on the stairs. Even just a sole flight of stairs, when travelled up or down a few times a day–can be a great boost to your system.

There are many things you can pursue to become healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do little things each day to improve upon your health and lose weight. Make shrewd choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your lifestyle choices. It’s about making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to peppermint / vanilla layered creamy cheesecake recipe. You can cook peppermint / vanilla layered creamy cheesecake using 20 ingredients and 18 steps. Here is how you do it.

The ingredients needed to make Peppermint / Vanilla Layered Creamy Cheesecake:
  1. Prepare CRUST
  2. Take 25 mint filled oreo cookies, crushed
  3. You need 5 tbsp butter, salted or unsalted, melted
  4. Use CHEESECAKE FILLING
  5. Get 4 - 8 - ounce packages of cream cheese, at room temperature
  6. Take 1 1/3 cup granulated sugar
  7. Provide 1 1/2 tsp vanilla extract
  8. Prepare 1/8 tsp salt
  9. You need 1 cup sour cream
  10. Take 4 large eggs
  11. Use 1/2 tbsp fresh lemon juice
  12. Provide 1/2 tsp pure peppermint extract
  13. Provide red food color, about 15 drops
  14. You need green food color, about 15 drops
  15. Get CHICOLATE GLAZE
  16. Prepare 1/3 cup heavy cream
  17. Prepare 1/2 cup semi sweet chocolate chips
  18. You need 1/4 tsp vanilla extract
  19. You need GARNISH
  20. Get 1 red, green and white sprinkles. White decorating ball and sparkle sugar
Steps to make Peppermint / Vanilla Layered Creamy Cheesecake:
  1. Spray a 9 inch springform pan with bakers spray. Preheat oven to 325
  2. Crush cookies in food processor or blender until they are fine crumbs. Use whole cookies , filling and all
  3. Combine cookie crumbs with melted butter and mix until well moistened
  4. Press crumb mixture into prepared springform pan covering bottom and coming up side's. Freeze while preparing cheesecake filling
  5. MAKE CHEESECAKE
  6. Beat cream cheese until smooth, add the sugar and beat again until smooth.
  7. Add vanilla, lemon juice, sour cream and salt and beat in. Add eggs, one at a time, beating after each egg
  8. Divide batter into 2 seperate bowls. Into one bowl mix in red food coloring. In the other add the peppermint extract and green food coloring, mix to combine
  9. Remove crust from freezer and wrap a double thickness of foil around pan
  10. Start assembling cheesecake layers. Pour about. 1/2 cup red cheesecake batter directly into center of crust, let it spread on its own don't disturb it. It will Not reach the corners yet
  11. Now using the green cheesecake batter pour about 1/2 batter directly over center of red batter. Let it push the batter put by itself, don't touch it, let it spread itself
  12. Add 1/2 cup green batter again directly on top of red batter, letting it spread. Continue alternating the batter colors in the same way until it is used up. It will be about 7 to 8 layers. Never smooth the batter or try to help it spread, let it do it on its own
  13. Place cheesecake in a baking dish and add boiling water to come halfway up cheesecake pan
  14. Bake for 1 hour and 45 to 50 minutes until set but still jiggly 2 inches from the edge. Cool on rack until its room temperature. Then remove foil and wrap, in pan in fresh foil and cover with plastic wrap and refrigerate overnight
  15. Remove foil and run a small knife around edges of cold cheesecake. Release sides of springform pan
  16. GLAZE CHEESECAKE
  17. Heat cream just until hot, pour over chocolate chips in a bowl. Let sit 1 minute then add vanilla and stir until smooth. Allow to cool 15 minutes at room temperature before pouring over top of cheesecake and spread quickly until smooth
  18. Add garnish while chocolate is wet. Chill to set

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