How to make candy cane cheesecake bars, peppermint white chocolate cheesecake,christmas bars recipes
How to make candy cane cheesecake bars, peppermint white chocolate cheesecake,christmas bars recipes
Oreos, candy canes and cheesecake come together in perfect harmony.
INGREDIENTS
•23 oreo cookies
•2 tbsp unsalted butter, melted
•340g cream cheese, room temperature
•6 tbsp sugar
•6 tbsp sour cream
•½ tsp vanilla extract
•½ tsp peppermint extract
•pinch salt
•1 egg
•1 egg yolk
•red or pink food coloring
•9 candy canes, crushed
LET'S GET COOKING...
1.Place the oreo cookies in a food processor and pulse until it resembles fine crumbs. Add the melted butter and pulse until fully incorporated. Press this into the bottom of an 8x8 aluminum baking pan and bake at 325F for 10 minutes. Set aside and cool completely.
2.Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until incorporated. Add the sour cream, vanilla extract, peppermint extract, salt, egg and egg yolk and mix well. Divide the mixture into 2 bowls and dye one bowl pink or red.
3.Pour the white mixture first, then the colored layer on top. Gently swirl the colors together, then bake at 325F for 40 minutes. While the cheesecake is still warm, sprinkle the crushed candy canes on top and gently press into the cheesecake. Cool at room temperature for 1 hour, then chill in the fridge overnight.
4.Slice and enjoy!
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Holiday Peppermint Cheesecake (No Bake)
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THE CRUST
- 1 1/2 cups Oreos, finely crushed
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
Crush Oreos using a food processor. Add butter and sugar, mixing until completely incorporated. Press into a 9-inch springform pan, making sure to distribute the mixture evenly.
THE FILLING
- 1 pound cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1/2 cup miniature chocolate chips (miniature are easier to distribute evenly and ensure the cake slices properly)
- 3 cups whipped cream (may use prepared whipped topping)
Beat the cream cheese until light and fluffy. Add the sweetened condensed milk and mix well. Once the cream cheese and milk are well mixed with no lumps, fold in the peppermint candy and chocolate chips. Finally, fold in the whipped cream. Fully incorporate the cream and pour it into the prepared crust. Smooth over the top and evenly set the filling. Place in the freezer for at least eight hours.
Merry Christmas 2021! Candy Cane Cheesecake - Glen And Friends Cooking
Merry Christmas 2021! Candy Cane Cheesecake - Glen And Friends Cooking
Bruno Feldeisen’s Candy Cane Cheesecake
Ingredients:
For the base:
375 mL (1½ cups / ¾ sleeve) ground graham crackers
75 mL (1/3 cup) brown sugar
90 mL (6 Tbsps) butter
2 mL (½ tsp) ground ginger
2 mL (½ tsp) ground cinnamon
For the cheesecake:
625 mL (2½ cups / 2½ pkgs) cream cheese
175 mL (¾ cup) brown sugar
2 large eggs
125 mL (½ cup) sour cream
250 mL (1 cup) crushed candy canes
Method:
Preheat the oven to 180°C (350°F).
In a medium bowl, mix by hand the ground graham crackers, light brown sugar, ground cinnamon and the ground ginger.
Add the melted butter and stir until combined.
Transfer the base mixture to a parchment-lined and greased, 8-inch (20-cm) springform pan.
Bake for 15 minutes.
Remove from oven and allow to cool at room temperature.
For the cake:
Lower the oven temperature to 260°F (125°C).
Beat the cream cheese at low speed until soft.
Beat in the brown sugar, eggs and, sour cream.
Beat until the mixture is smooth and lump free.
Fold in the crushed candy canes.
Fill the cake pan and place on a baking sheet.
**Bake for about 35 - 40 minutes at 260°F (125°C).
** This temperature seemed low, and the baking time seemed short to me (Glen), but that's what Bruno insists... I needed to cook almost double the amount of time, and then I left it in the oven (with the oven off) for another hour to cool slowly.
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