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We hope you got insight from reading it, now let’s go back to peppermint / vanilla layered creamy cheesecake recipe. You can cook peppermint / vanilla layered creamy cheesecake using 20 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to cook Peppermint / Vanilla Layered Creamy Cheesecake:

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