White chocolate peppermint mini cheesecakes

Ingredients

• White Chocolate Peppermint Cheesecake Batter
• 12 oz Philadelphia Cream Cheese, Room temperature
• 8 oz Créme Fraîche, Room temperature
• 1/2 Cup Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Oil
• 1/3 Cup Heavy Cream
• 2 Four oz Ghirardelli White Chocolate Bars
• 2 tablespoons Heavy Whipping Cream
• Mini Peppermint Candy Canes

Pretzel Crust:

• 1-1/2 Cup Pretzel Crumbs
• 6 tablespoons Unsalted Butter, melted & cooled
• 4 tablespoons Sugar
• 1/4 teaspoon Salt

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Preparation

• In a double boiler on medium heat add the Ghriradelli white chocolate with 2 tablepsoon of the heavy cream. Allow to melt mixing frequently. Allow to cool a bit.
• In the bowl of your stand alone mixer or by hand using a whisk or a handheld mixer, combine the cream cheese, créme fraîche and sugar and beat on medium speed until smooth.
• Add the eggs one at a time, vanilla extract, the peppermint oil, heavy cream and the white chocolate and blend well until smooth. Set aside.
• Preheat your oven to 325º at this time. Prepare the pretzel crust. In your food processor chop about 1-1/2 cups of pretzels. Pour into a medium bowl, add the melted butter, sugar and salt. Mix well.
• Place the removable disks into the bottoms of each slot of the mini cheesecake pan and grease the sides or muffin pan with liners. Place about 1 tbsp of the pretzel crumb in each slot and evenly press down firmly with a spoon.
• Place a spoonful (almost to the top but not quite) of the cheesecake batter on top of the pretzel crust.
• Bake for about 15-20 minutes. Transfer pan to wire rack and cool to room temperature, then refrigerate for at least an hour (THIS IS VERY IMPORTANT) otherwise your cheesecake will not form completely.
• Remove the cheesecakes by gently pushing up each disk from the bottoms of each slot.
• If you're not a fan of white chocolate you can make the mini peanut butter or dark chocolate cheesecakes. Serve and devour. They won't last long so get 'em while you can.