Candy Cane Christmas Cheesecake
Ingredients
Crust
- 24 Oreos chopped in food processor
- 5 tbsp. melted butter
- Pam baking spray
Cheesecake
- 24 ounces room temp cream cheese
- 1 c. granulated sugar
- 2 eggs
- ¼ c. sour cream
- 1 ½ T. flour
- 1 tsp. pure vanilla extract
- 1 tsp. peppermint extract optional
- ¼ tsp. kosher salt
- ½ c. chopped semi sweet chocolate plus more for garnish
- ½ c. chopped white chocolate plus more for garnish
- ½ c. chopped candy canes plus more for garnish (I chopped them in a food processor)
Ganache
- ¼ cup plus 2 T. hot heavy cream
- ¾ c. semisweet chocolate chips
Instructions
- Preheat oven to 350º and spray an 8" springform pan with Pam.
Crust
- Mix crumbs and butter and press firmly into bottom of 8 inch pan.
Cheesecake
- Beat cream cheese and sugar.
- Add eggs, one at a time, then sour cream, flour, peppermint extract, vanilla, and salt.
- Fold in chocolates and candy canes.
- Pour into crust and use a cheesecake moat, if desired.
- Bake 1 hour.
- Shut oven pff and let cake cool down in the oven 1 hour.
- Remove and chill a few hours.
Ganache
- Heat cream just below a boil in a heat safe bowl.
- Add chocolate and cover 1 minute.
- Whisk smooth and pour over chilled cake.
- Top with the additional chocolates and candy canes.