Candy Cane Oreo Cheesecake Food

CANDY CANE CHEESECAKE

Steps:

• Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside. , In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers. , Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer., Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers.

OREO® MINI CHEESECAKES

Steps:

• Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
• Beat cream cheese, eggs, and sugar together in a bowl until smooth.
• Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
• Bake in preheated oven until nearly set in the middle, about 15 minutes.
• Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

WHITE CHOCOLATE CANDY CANE CHEESECAKE

Steps:

• PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
• Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minute.
• BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Stir in melted chocolate and the extract; pour over crust.
• BAKE 45 to 50 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 325*F.
• Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
• Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
• Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!