Tuesday, February 10, 2015

Candy Cane Oreo Cheesecake


I made this cheesecake twice over the holidays. The first time, liquid dripped out of the bottom of my springform  pan onto the bottom of the oven while it was baking. It filled my oven (and house) with smoke before I discovered it. The cheesecake was ruined because it tasted like smoke. I was so bummed! The second time I made it, I put a cookie sheet on the oven rack below the cheesecake to catch the drips! That's an important step!
Not only does this cheesecake have a visual wow factor, it is incredibly tasty too!  Those candy cane kisses really work some magic!

Candy Cane Oreo Cheesecake

  • Oreo Cake Crust:
  • 30 Oreo cookies (that's the whole pack) (preferably candy cane flavor)
  • 2 eggs
  • 1 tsp baking powder
  • ¼ cup of vegetable oil
  • Peppermint Cheesecake:
  • 3 - 8 oz packs of cream cheese, softened
  • 2 eggs, room temperature
  • ½ cup of white granulated sugar
  • 2 tbs plain yogurt
  • ⅔ cup of heavy cream
  • 2 tsp peppermint extract
  • Topping:
  • 1 bag of candy cane kisses:
  • About 27 set aside for garnish
  • Melt the rest
  1. Preheat the oven to 325 and grease a 9-inch springform pan.
  2. Oreo Cake Crust:
  3. Pulse the Oreo cookies in a blender or food processor until all just crumbles.
  4. Add the cookie crumbs and baking powder into a large mixing bowl. Separately, whisk eggs and oil until combined. Add the egg mixture to the crumbs. Whisk together until all incorporated well and transfer into the springform pan.
  5. Cheesecake:
  6. Beat the cream cheese and sugar, in an electric mixer on medium speed, until light and fluffed (about 2-3 minutes).
  7. Add the eggs, one at a time, mixing after each addition.
  8. Add the yogurt, heavy cream and peppermint. Mix until all smooth.
  9. Slowly and evenly, scoop the cheesecake batter over the Oreo crust. Try to scoop all over otherwise the center will be too heavy and cake batter will be too thin in the center. Some cake batter will go up higher on the sides, it's supposed to!
  10. Bake the cheesecake for about 40-45 minutes (firm but a still a little jiggly in the center). Turn off the oven and crack the oven door open. Let the cheesecake sit there (with the oven door half-open) for about 10 minutes. Take out the cheesecake and cool completely.
  11. Melt the remaining kisses in the microwave, on half the power, for 1 minute. Stir well. If necessary, microwave for another 20 seconds at half power. Pour into a pipping bag and cut off the very tip, leaving just a little hole for drizzling.
  12. Drizzle the melted kisses all over the cheesecake.
  13. Lay out the kisses over the edge of the cheesecake, in the circle.

1 comment:

Anna said...

My son enjoys eating cake. I think that there will be unexpected for them. Thanks your post! On weekend, I will try doing for him!