Candy Cane Cheesecake

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by Chef Eddie Matney, Eddie’s House

azfamily.com

Posted on December 3, 2009 at 9:49 AM

Ingredients:
Crust
2 cups Oreo cookie crumbs
1/2 cup crushed candy canes
1/4 cup sugar
1/4 cup butter, melted
Cheesecake
1 1/2 lb. cream cheese
1 1/2 Tbsp. peppermint schnapps
1/2 Tbsp. orange juice
1/2 Tbsp. vanilla extract
1/2 cup heavy cream
1 cup sugar
4 eggs
2 Tbsp. sour cream
1/4 cup half and half
1 cup crushed candy canes

Instructions:
Crust
Combine all ingredients and mix well.
Butter one 8 inch cake pans.
Divide crumb mixture between the two pans, making 1/2 inch crust.
Cheesecake
Beat cream cheese, schnapps, concentrate, vanilla, cream, and sugar together until light and fluffy.
Add eggs, one at a time, beating after each addition.
Add remaining ingredients and beat well until blended.
Fill both prepared pans with cheesecake batter. Place pans in water bath of boiling water and bake at 325 degrees for 1 1/2 hours.
Cool on rack and chill overnight.
Garnish the top of the cheesecake with remaining Candy Cane’s to your liking!

ENJOY!
 

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