If you like chocolate, white chocolate, candy canes, and cheesecake then this lovely dessert is right up your alley. I can’t stress enough how yummy this cheesecake is. it’s one of those desserts that I simply cannot get enough of. Plus, and this is my favorite part, this cheesecake recipe is very easy to make. In fact, my 11-year-old son helped me make this dessert and he did a great job.
Check out what our pals over at My Incredible Recipes had to say about this recipe:
I love cheesecake, lets just start there so over the next couple weeks I will be bringing MORE amazing cheesecake recipes to you that you and your entire family will LOVE!
I will be checking your blog out in the coming weeks, for sure! I LOVE cheesecakes!
Ingredients
Oreo crust Ingredients
36 Oreos, finely crushed
1/2 C unsalted sweet cream butter, melted
Cheesecake Ingredients
1 8 oz. Philadelphia cream cheese, room temperature
1/2 cup unsalted sweet cream butter, softened
1 1/4 cup powdered sugar
1 1/2 cup heavy cream
1 tsp peppermint extract
1 3.4 oz. box Jello white chocolate instant pudding
3/4 cup milk
2 tsp plain gelatin powder
2 tbsp cold water
1/2 cup crushed candy canes
1/4 cup Toll House semi-sweet chocolate chips
Chocolate ganache ingredients
2 C semi sweet chocolate chips
1/2 C heavy whipping cream
Whipped cream ingredients
1 C heavy whipping cream
1/4 C powder sugar
1 tsp peppermint
1/4 C crushed candy canes
1 piping bag, fitted with a star tip
Instructions:
Oreo Crust Directions
Pour oreo crumbs into a large bowl and add in the melted butter
Mix until combined, and it resembles wet sand.
Evenly press the cookie crumbles into the springform pan, about 3/4 ways up the sides.
Place in the freezer to set while you make the cheesecake.
Cheesecake Directions
Directions
Using a standing mixer, combine the heavy whipping cream, 1/4 cup powdered sugar and peppermint extract and mix until stiff peaks form.
Scoop whipped cream into a separate bowl and set aside
Using the standing mixer again, whip the cream cheese and softened butter until smooth.
Add in the 1 cup of powdered sugar and mix until combined.
Combine the gelatin powder and 1 tbsp of HOT water and mix until combined. Let sit for 5 minutes.
In a medium bowl, combine the milk and the white chocolate pudding and mix for 5 minutes with a whisk until thick.
Combine the pudding with the cream cheese until fully combined.
Add the whipped cream into the cream cheese mixture and mix until combined
Stir in the gelatin
Mix in the crushed candy canes and chocolate chips
Pour cheesecake batter into the frozen crust and place into the fridge for overnight
Chocolate Ganache Directions
Directions
In a heat safe bowl, combine the heavy whipping cream and chocolate chips and place into the microwave for 30 seconds to a minute until warm
Using a whisk, mix until fully combined and thick
Pour over cheesecake
Place back into fridge to harden
Whipped Cream Directions
Using the standing mixer, combine the heavy whipping cream, powder sugar, and peppermint extract and mix on medium speed until stiff peaks form
Scoop whipped cream into the piping bag and pipe around the edge of the cheesecake
Sprinkle crushed candy canes onto the whipped cream
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Quick Tip: This cheesecake is best served chilled.
Big thanks to My Incredible Recipes for this delicious recipe!