Peppermint Cheesecake Agak #christmas #cheesecake

Red velvet cake layered with peppermint cream cheese filling, mint Oreo, cool whip and peppermint crunch candy filling this rather peppermint cheesecake. A festive, layered dessert, this holiday will serve (and wow!) The crowd.



I hope you know this will happen. We haven't posted recipes for a long time, and trivial things that don't see as much as they have to! For me, Christmas must be at every Christmas table dessert. And yes, every Christmas must have a table dessert. Or, like at my grandmother's house, a dessert veranda. Every winter my grandmother's foyer gets so cold that she uses it as a "cupboard" for all the cookies, cookies and sweets that make us crazy family baking. And even though it's ice cold to step into to take a peanut butter cake, it's so worth it.

Material

  • 1 box of Duncan Hines red velvet cake baked in 9 x 13 pans according to the box instructions
  • 15.25 ounces of mint Oreo is headquartered
  • 10 ounces of Andes peppermint crunch chip cake

Cream cheese layer:

  • 12 ounces of cream cheese, softened
  • 1/2 cup of butter softens
  • 2 1/2 teaspoons of peppermint extract
  • 3 1/2 cups of sugar powder
  • 8 ounces of cool whip
  • An additional 8 ounces of cool whip for layering

Instructions

  1. In a bowl from the stand mixer, add softened cream cheese and butter. Whip the ingredients together until they are also combined, about 1 minute. Add peppermint extract and powdered sugar. Beat 1-2 extra minutes. Be careful folding in 8 ounces of cool whip.
  2. Now you are ready to assemble trivially. Cut the cake into small pieces or stones. Put a layer of cake on the bottom of the plate rather. Spoon 1/2 cream cheese filling on top of the cake. Sprinkle with 1/2 cookie Oreo and Andes peppermint crunch chips. Put 1/2 of the cool whip left over the candy. Repeat layers: cake, fill cream cheese, sugar cookies (reserve a few pieces of peppermint to decorate the top) and cool whip. Then top with the remaining peppermint chips if desired.
  3. Depending on the size of your dish, you may not be able to fit all ingredients in. We used all of our filling, but had about 1/4 of the rest of the cake. As you prepare trivially, make sure to leave enough space so you can have two of each layer and will look very beautiful!
  4. Chill until serving. This can be made the day before.

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