Best 2 Candy Cane Chocolate Cheesecake Recipes

CANDY CANE CHOCOLATE CHEESECAKE

Steps:

• 1.Beat the cream cheese, sour cream, and sugar until creamy. Add the eggs, vanilla, and flour and beat again. Melt the baking chocolate according to the package directions and slowly add to the cream cheese mixture while the mixer is going. Stir in the mini chocolate chips by hand. Line the bottom of an 8 inch springform pan with parchment paper. Pour the cheesecake batter in the pan. Place a cookie sheet on the rack under the cheesecake and fill with hot water. Bake the cheesecake at 350 degrees for 50 minutes. Do not over bake. Turn off the heat and crack the oven. After 1 hour remove the cheesecake from the oven and run a knife around the edge of the cheesecake. Do not remove the sides of the pan. Cool on a wire rack for another 1-2 hours. Leave in the pan and refrigerate 4-6 hours or overnight. Combine the cake ingredients and beat on low for 1 minute and medium for 2 minutes. Divide the batter in half and bake in 2 - 8 inch pans at 350 degrees for 25-27 minutes or until a toothpick comes out with only a few crumbs sticking to it. Cool in the pan for 15 minutes before flipping out on a wire rack to cool completely. 6.Beat the butter, marshmallow cream, vanilla, peppermint, and salt in a mixing bowl. Slowly add the powdered sugar and whipping cream and beat for 1-2 minutes until light and fluffy. Set aside 1/3 cup frosting for the garnish. Place one cake layer on a plate. Top with the cheesecake layer. Add the last cake layer on top of the cheesecake. Spread a thin layer of frosting on the top. Use the rest of the frosting on the sides of the cake. Use the side of the spatula to pull out the frosting to look fluffy. Use a teaspoon to sprinkle crushed candy cane pieces on the very bottom of the cake. Bring the heavy cream to a boil. Remove from the heat and stir in the chocolate chips until melted and creamy. Cool for 10 minutes. Spoon onto the top of the c

CHOCOLATE CHEESECAKE CANDY CANE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth. Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack. For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to 5 days. Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.