Candy Cane Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/3 cups Dark chocolate chips
  • 1 Food coloring, red
  • 1 1/4 cups Granulated sugar
  • 1/2 tsp Peppermint extract
  • 1 tsp Vanilla extract

• Snacks

  • 22 Oreo cookies

• Dairy

  • 4 tbsp Butter
  • 4 8- oz packages Cream cheese
  • 1/2 cup Heavy cream
  • 2/3 cups Sour cream

• Desserts

  • 5/16 cup Candy canes
  • 2 tbsp Peppermint candy

Found on sugarspunrun.com

Description

Directions

• 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 1/3 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.