Today kicks off our annual Holly Jolly Event, a festive time here at Troutt Old Time General Store! We love to celebrate the Christmas season so we have all kinds of delicious goodies, treats, sales and more! Stop by for some delicious baked goods, hot orange cider, Christmas coffee, Christmas bagels and so much more!
Did you get some snow where you are yesterday??? Oh my those flakes were HUGE!!! It was so beautiful to see! It was also the perfect snow, no sticking to the road! LOL
Do you think we will get a white Christmas this year??? You never know :)
We look forward to spending some time sitting with just the glow of the Christmas trees in our living room. There is just something special about the fireplace and Christmas lights that brings on all those cozy feels. Do you have a big celebration or a little smaller gathering? What is your favorite dessert from the holiday time? My answer would be ALL the desserts LOL!
Speaking of dessert, that leads us to this week's recipe! It is a scrumptious one indeed!
Let us know if you try it and how big of a hit was it!
Peppermint Bark Cheesecake INGREDIENTS (Serves 16)
For the Crust:
20 Oreos, finely crushed
3 T. unsalted butter, melted
For the Filling:
6 oz. white baking chocolate, chopped
½ C. heavy cream
3½ (8 oz.) pkgs. cream cheese, softened
1 C. sugar
4 eggs
1 tsp. peppermint extract
1½ tsp. vanilla
½ C. sour cream
5 oz. semisweet baking chocolate, chopped
â…“ C. peppermint bits or crushed peppermint candies
For the Topping:
2 oz. white baking chocolate, chopped
1 C. heavy cream
2 T. sugar
½ (8 oz.) pkg. cream cheese, softened
¼ tsp. peppermint extract
Garnishes of your choice
DIRECTIONS
Preheat your oven to 350°. Cover the outside and underside of a 9ʺ springform pan with heavy-duty foil; spritz the inside of the pan with cooking spray.
For the crust, stir together the Oreos and butter until moistened; press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set on a cooling rack. Reduce oven temperature to 325°.
For the filling, melt the white chocolate and cream together in the microwave at 50% power, stirring every 20 seconds; whisk until smooth, then set aside. In a mixing bowl, beat together the cream cheese and sugar until smooth. Beat in eggs one at a time; stir in peppermint extract, vanilla, and sour cream. Stir in the melted white chocolate. Tap the bowl on the counter several times to eliminate air pockets. Fold in the semisweet chocolate and peppermint bits and spread evenly over the crust. Set inside a big roasting pan on the center rack of the oven. Pour enough boiling water into the roasting pan to cover half the springform pan. Bake for 1½ hours or until the edges of the cheesecake are beginning to set but the center jiggles slightly. Carefully remove the pan from the water and set on a cooling rack for 45 minutes.
Cover with plastic wrap, leaving a small opening for heat to escape, and chill overnight.
For the topping, melt the white chocolate in the microwave at 50% power; set aside. In a chilled mixing bowl with chilled beaters, beat the cream until soft peaks form; add the sugar and beat until very stiff peaks form. In a separate mixing bowl, beat cream cheese until smooth; stir in the peppermint extract and melted white chocolate. Fold in the whipped cream and spread evenly over the chilled cheesecake; chill 1½ hours longer.
Run a knife around the edge of the pan to loosen; remove the sides of the pan, slice the cheesecake, and garnish any way you’d like.
Well time to sign off for this weeks blog. Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure!
Until then, blessings from our house to yours!!
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