Candy Cane Oreo Cheesecake Recipes

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

CANDY CANE OREO CHEESECAKE

Steps:

• Preheat your oven to 350 degrees.
• Lightly spray a 9" spring form pan with cooking spray
• In your food processor, pulse 2 cups of your crushed Oreos with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
• Beat the cream cheese and sugar until smooth. Then beat in the eggs, then add the peppermint extract. Once that is mixed, stir in the remaining cup of crushed Oreos, white chocolate chips and 1 cup of the crushed candy canes/peppermint crunch.
• Pour your batter into your pan on top of your crust.
• Bake in a water bath for one hour. After you remove the cake from the oven, remove from water bath and allow to cool completely before covering it and/or placing in the fridge. This is best served 24 hours after baking so the flavors can meld.
• When you're ready to serve, remove from fridge and cover with the whipped cream and garnish with remaining candy canes/peppermint crunch.

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 350F.
• In food processor, pulse cookies until fine crumbs form.
• Add butter and pulse until well-combined.
• Press cookie crumbs evenly into the bottom of a 10" springform pan. Sprinkle 1 Tbsp of crushed candy cane over the crust.
• In KitchenAid, beat cream cheese until smooth.
• Add sour cream and sugar and stir on medium-low until well-combined, pausing to scrape down sides.
• Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl after each addition.
• Add vanilla and stir until combined.
• Split the batter by transferring half to a clean bowl.
• To one half, add ¼ cup crushed candy canes, peppermint extract, and red food dye until desired color is reached (caution: too much dye can give the cheesecake a bitter flavor. If not using color, there is no need to divide the batter, simply stir the crushed candy into the original bowl).
• Layer the cheesecake over the prepared crust, alternating colors (first an even layer of the white batter, using about 1/3 of that batter, then spread about ⅓ of the red batter over that, repeating until all batter is used).
• Bake on 350 for 40-45 minutes, until center is set.
• Allow to cool at room temperature completely before transferring to fridge and allowing to chill 6 hours (or overnight).
• Once chilled, prepare ganache by heating chocolate and heavy cream in small saucepan over medium-heat, stirring frequently until chocolate is melted and the mixture is smooth.
• Remove from heat and allow to cool 2-3 minutes. Pour over cheesecake, lightly nudging mixture over the edges as desired. Sprinkle with the 2 Tbsp crushed candy canes. Allow ganache to harden in fridge for at least 15 minutes before cutting and serving.

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 325*F.
• Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
• Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
• Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!