The Black Teapot

December 17, 2011

Chocolate Candy Cane Cheesecake

Filed under: Chocolate, Desserts — blackteapot @ 3:46 am
  • 1 1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • 1/3 cup whipping cream
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups semisweet chocolate chunks
  • 1/2 cup coarsely crushed hard peppermint candies
  • 3/4 cup whipping cream
  • 1 1/2 cups semisweet chocolate chunks

Combine Oreo crumbs, melted butter and first amount of sugar; stir well. Press mixture firmly on bottom of a lightly greased 9″ springform pan. Bake at 325° for 12-15 minutes. Let cool.

Beat cream cheese at medium-high speed with an electric mixer until smooth. Gradually add sweetened condensed milk, beating until blended. Add 1/3 cup whipping cream, sugar, flour and vanilla, beating until blended. Add eggs, 1 at a time, beating until yellow disappears. Stir in chocolate chunks and crushed candies with a wooden spoon or spatula.

Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is slightly wiggly. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.

Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes, and garnish with soft candycanes or peppermint bark. Store in refrigerator.

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