We might have a small scale holiday party, but that doesn’t mean it can’t feel extravagant!
Holiday parties are a big part of what make the holidays feel so special. Whether you’re going small or only gathering with your family this season, make it a party to remember! Our hostess with the mostest is sharing her secrets.
Amy Richardson shares her best tips for hosting a small scale holiday party. She shares how to deck out the drink tray, fold up an adorable holiday craft, and top it off with a sweet peppermint dessert.
Winter White Peppermint Chocolate Cheesecake
- 1 1/2 cups chocolate cookie crumbs
- 2 tbsp butter, melted
- 11.5 oz package, quality white chocolate pieces, Guittard or Callebaut
- 1 cup heavy cream
- 3 packages or 1 1/2 pounds cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1 tsp peppermint extract, Nielsen Massey if available
- 3/4 cup crushed peppermint
- *Vanilla Whipped Cream
Place white chocolate pieces into microwave proof bowl. Pour cream over the top, and microwave in 40 second increments, stirring in between until smooth. Place in refrigerator to cool quickly.
Heat oven to 350.
Lightly spray sides of spring form pan with non-stick cooking spray. Line sides with strips of parchment paper.
Place chocolate crumbs, and butter into food processor and mix well. Or toss together with a fork. Firmly press mixture into the bottom of pan.
Bake for 5-6 minutes, cool completely.
With an electric mixer, beat cream cheese until smooth. Add powdered sugar and mix well.
Add peppermint extract, then slowly mix in white chocolate mixture. Beat on high until light and fluffy.
Pour evenly into cooled crust, cover, and refrigerate 4-6 hours.
When ready to serve, remove pan side and parchment paper. Pipe, or spoon whipped cream onto the top and sprinkle with crushed peppermint.
Makes 8-10 servings