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Layered Peppermint Cheesecake




Source of Recipe


Southern Living


Recipe Introduction


I made this cake for Christmas in 2010, everyone loved it but I do have to say it is a lot of work but well worth it.


List of Ingredients




3- (8 oz) pkg cream cheese softened
12 cup sugar
2 TB unsalted butter, softened
3 large eggs
1 TB all purpose flour
1-1/2 cups sour cream
2 tsp vanilla
1/4 tsp peppermint extract
2/3 cup crushed hard peppermint candies

SOUR CREAM CAKE LAYERS
1 BOX WHITE CAKE MIX
2 LARGE EGGS
1 (8OZ) CONTAINER SOUR CREAM
1/3 CUP VEGETABLE OIL

WHITE CHOCOLATE MOUSSE FROSTING:
2/3 CUP SUGAR
1 CUP WHITE CHOCOLATE MORSELS
2 CUPS WHIPPING CREAM
2 TSP VANILLA
garnish with peppermint candies and chocolate curls


Recipe



Preheat oven to 325, Line bottom and sides of 2-(8 inch) pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 TB butter at medium speed for 1 to 2 minutes or until creamy. Add 3 eggs, 1 at a time. Add flour and next 3 ingredients and beat until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan and add water to pan to depth of 1 inch. Bake 325 for 25 minutes or until set. remove from oven to wire racks, cool completely in pans about 1 hour. Cover cheese cakes but do not remove from pans and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pan, using foil sides as handles. Gently remove foil form cheesecakes. Wrap in plastic wrap and return to freezer until ready to assemble cake. Prepare Sour cream cake layers. Preheat oven to 350. Beat cake mix, next three ingredients and 1/2 cup water at low speed for 30 seconds until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8 inch round pans. Bake 350 for 15 to 20 minutes or until test done. Cool in pans for 10 minutes, then remove from pans and cool for one hour. Prepare White chocolate Mousse Frosting. Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium low heat, stirring often 3 to 4 minutes or until sugar is dissolved. Add morsels, cooking stirring constantly 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature about 30 minutes, Whisking occasionally. Beat cream and 2 tsp vanilla at high speed with a mixer 1 to 2 minutes or until soft peaks form. Gradually fold in white chocolate mixture into whipped cream mixture folding until mixture reaches spreading consistency. Assemble Cake: Place 1 cake layer on a cake stand and top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve and garnish if desired.