Candy Cane Cheesecake
2018-05-23 15:48:55
Serves 8
Prep Time
2 hr
Cook Time
40 min
Total Time
2 hr 40 min
Crust
- 18 oreos
- 1/3 cup butter
- 2 tablespoons sugar
Filling
- 3 - 8 oz. packages cream cheese, softened
- 3/4 cup sugar
- 3 tablespoons flour
- 4 eggs
- 1 cup sour cream
- 2 tablespoons vanilla
- 1/2 teaspoon peppermint extract
- 6 candy canes, crushed
Chocolate Ganache
- 4 oz. chocolate chips (I like semi-sweet)
- 1/2 cup heavy cream
Whipped cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 candy cane, crushed (for garnish)
Instructions
- Preheat the oven to 325 degrees and spray a 9 inch springform pan with pam.
- To make the crust, pulse the oreos in a food processor until finely ground. Add butter and sugar and press into the bottom and up the sides of the pan.
- In a bowl, beat together the cream cheese and sugar until smooth. Add in the flour and eggs one at a time, beating until blended! Stir in the sour cream and transfer to the cookie crust.
- Bake for 35-40 minutes or until the center is set.
- While the cheesecake is baking, bake the ganache by heating up the heavy cream in a medium microwave safe bowl for 45 seconds. Add the chocolate chips and stir until smooth.
- While baking, also make the whipped cream by beating the cream and sugar together in a medium bowl until stiff peaks form, 7 minutes. Transfer to a ziplock bag with a corner cut out.
- Once the cheesecake is done baking, pour the ganache over top. Pipe whipped cream circles around the perimeter of the cake. Top with crushed candy cane.
- Refrigerate for minimum two hours. Serve and enjoy!
Notes
- Especially insane when served with Candy Cane Ice Cream!
Adapted from https://www.tasteofhome.com/recipes/candy-cane-cheesecake
Adapted from https://www.tasteofhome.com/recipes/candy-cane-cheesecake
SALT & PREPPY https://www.saltandpreppy.com/
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