and that was the end of that

24
day 24 :: and that was the end of that

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I thought I was done with Christmas baking.  I really did.  I’m on vacation, after all, but then I found this recipe and made the mistake of putting it on Facebook so then Husband saw it and that was the end of that. Whoops.  This year has been dubbed “the year of peppermint white chocolate”.  Seriously.  I think there is only one recipe I haven’t made that doesn’t involve peppermint and white chocolate.

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But it all worked out in the end because we now have fantastic cheesecake….to go with our chili and cornbread which we always have for Christmas Dinner…I’m pretty sure if I had ever taken Home Ec, I would have failed “menu planning”.  Oh well.  And don’t mind the awkward photos….I was in too much of a hurry to figure out the lighting…or to let the cheesecake cool completely.

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peppermint crunch cheesecake

inspired by Baked by Rachel

crust:
2 C crushed Oreo cookies (use your Ninja to get them really finely chopped)
2 T butter
1 oz white chocolate, melted

1. Stir ingredients together and press into bottom of 9-inch springform pan
2. Bake at 350 for 10 minutes. Allow to cool completely.

cheesecake:
3/4 C white chocolate, chopped
1 1/2 Tbsp heavy cream
3 8-oz packages of cream cheese, room temperature
1/2 C pure cane white sugar
2 tsp lemon juice
2 tsp vanilla
3 eggs, room temperature
1/2 C peppermint chips (I use the Andes peppermint crunch, but crushed candy canes are okay)
1/2 C chopped Oreos

1. Preheat oven to 350
2. In double boiler, heat white chocolate and milk until melted and fully incorporated. Set aside.
3. Beat cream cheese, sugar, lemon juice, and vanilla until creamy.
3. Add eggs one at a time, beating just until incorporated.
4. Stir in chocolate mixture just until combined.
5. Fold in peppermint chips and crushed Oreos.
6. Pour on top of cooled crust and bake in a water bath at 350 for 35-45 minutes or until top is starting to turn golden and middle is still slightly wiggly.
7. Remove from oven and allow to cool on the counter for about 45 minutes, then transfer to the fridge to cool overnight. (or for 2 hours in my case, which I don’t recommend)

white chocolate mousse:
3 oz cream cheese, room temperature
1 oz white chocolate
1 tsp vanilla
1 2/3 C heavy cream, divided
2 Tbsp powdered sugar, sifted

1/3 C peppermint chips, for topping

1. Over low heat, stir together white chocolate and 1/3 C cream until melted and smooth.
2. Allow to cool then beat in cream cheese and vanilla until thoroughly combined.
3. In separate bowl, beat remaining cream and powdered sugar until soft peaks form.
4. Fold in white chocolate mixture until smooth.
5. Spread on top of cheesecake and sprinkle with peppermint chips. Chill until serving.
6. And that is the end of that.

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And, because it’s Christmas, I’ll leave you with one of my favorite Christmas Eve hymns.  We pray that amidst all of the sugar and bows, the true Joy of Christmas would be present in your home.

Oh, holy night
The stars are brightly shining
It is the night of our dear Savior’s birth
Long lay the world in sin and error pining
Till He appeared and the soul felt His worth

A thrill of hope the weary world rejoices
For yonder breaks a new and glorious morn
Fall on your knees
Oh, hear the Angel voices

Oh, night divine, oh, night
When Christ was born
Oh, night divine, oh, night
Oh, night divine

Chains shall He break for the slave is our brother
And in His name all oppression shall cease
Sweet hymns of joy in grateful chorus raise we
Let all within us praise His holy name
Christ is the Lord, let ever, ever praise Thee

Noel, Noel
Oh, night, oh, night divine
Noel, Noel
Oh, night, oh, night divine
Noel, Noel
Oh, night, oh, night divine

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One thought on “and that was the end of that

  1. Pingback: merry christmas | chuck and welly

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