I am SO PUMPED that my adorable mother is guest posting for this week’s Tasting Tuesday. She surprised with me an AMAZING cheesecake for my birthday and I needed her to share the recipe My mom is an incredible cook and taught me everything I know about hospitality and party planning. She put a hot meal on the table every night when I lived at home, while also raising seven children and planning fabulous birthday parties, so she is meeting all kind of goals!
And look how cute she is!!
And on that note, take it away, Mom!
I am Lindsay’s mom and I love celebrating birthdays. I always have. I think birthdays should be enjoyed no matter what your age. What other day of the year can you spoil yourself or your children and not feel the least bit guilty?
Before our kids had spouses to spoil them, my husband and I always made a big deal about their birthdays. We would go all out! Each of our offspring would get to pick their unique meal which included all of their favorites. We always had a large family dinner where grandparents and special friends were in attendance. Balloons marked the seat of honor along with a plate that was reserved only for birthdays! It was a lot of fun.
Now our married kids don’t always come home for their birthdays, but celebrate their special day with a night out with their spouse (hopefully, they will soon drop their kids at this grandma’s house to babysit-Hint! Hint!). When they are in town, they still look forward to dessert at mom’s house. This year I wanted to surprise Lindsay with something special. I found this recipe for Peppermint Cheesecake from Taste of Home. I hope that you enjoy it. Lindsay did!
Here’s what you do:
Preheat oven to 325 degrees. Place a greased 9 inch springform pan on a double thickness of heavy duty foil (about 18 inches square). Securely wrap foil around the pan.
Combine 2 1/2 cups Oreo cookie crumbs with 1/3 cup melted butter. Place them in the springform pan and press onto the bottom and up the sides. Bake for 12-14 minutes. Cool.
In a large bowl, beat 5 packages cream cheese (Lindsay: “WHOA! That’s a lot of cream cheese!”) and 1 cup sugar until smooth. Beat in 1 cup sour cream, 3 Tablespoons flour, 3 teaspoons vanilla, and 1 teaspoon peppermint extract. Add 3 beaten eggs and beat with a mixer on low speed just until combined. Fold in 1 package of Andes creme de menthe baking chips. Pour into crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 60-90 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Refrigerate overnight. Remove sides of pan.
For topping, in a large bowl beat 1 package cream cheese (Lindsay: “More cream cheese?!”) and 1/3 cup sugar until smooth. Stir in 1/4 carton whipped topping into mixture. Fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes. Enjoy!!
Love, Lindsay’s mom.
I hope you all do enjoy! I know I certainly did!