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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 Methods To Live Green Plus Spend less Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. According to the specialists, to clean up the environment we are all going to have to make some improvements. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. Continue reading for some methods to go green and save energy, largely in the kitchen.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is something we can all accomplish, without difficulty. It’s related to being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to peppermint / vanilla layered creamy cheesecake recipe. To make peppermint / vanilla layered creamy cheesecake you only need 20 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to cook Peppermint / Vanilla Layered Creamy Cheesecake:
  1. Use CRUST
  2. Use 25 mint filled oreo cookies, crushed
  3. Use 5 tbsp butter, salted or unsalted, melted
  4. Get CHEESECAKE FILLING
  5. Take 4 - 8 - ounce packages of cream cheese, at room temperature
  6. Provide 1 1/3 cup granulated sugar
  7. Get 1 1/2 tsp vanilla extract
  8. Prepare 1/8 tsp salt
  9. Get 1 cup sour cream
  10. Use 4 large eggs
  11. Prepare 1/2 tbsp fresh lemon juice
  12. Provide 1/2 tsp pure peppermint extract
  13. Take red food color, about 15 drops
  14. Get green food color, about 15 drops
  15. You need CHICOLATE GLAZE
  16. You need 1/3 cup heavy cream
  17. Take 1/2 cup semi sweet chocolate chips
  18. Take 1/4 tsp vanilla extract
  19. Use GARNISH
  20. Take 1 red, green and white sprinkles. White decorating ball and sparkle sugar
Instructions 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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