This is oh so yummy! It is the perfect desert for the holidays. With the stores around already pulling out Christmas things, I figured I would throw this one in now. I stock up on candy canes after Christmas when they are on clearance. I have gotten some kinda strange looks from my kids friends when they see candy canes on the shelf in the middle of summer. I am more than happy to take the looks (all meant with love, I'm sure), to have this delicious cheesecake whenever I want.
I have had people ask me where I bought it. I am guessing that is a compliment, like, this is SO good!! Or maybe an insult, like, you can't cook, must be store bought. Hmmm Maybe I shouldn't think that hard about it. I think I am giving myself a complex, OUCH!
Anyway, I love everything about this cheesecake. The smooth, creamy, minty yumminess of it just makes my mouth water. Yumminess? I think I need to make a dictionary with all my new words. Make sure that you use a high quality white chocolate, or it will not set up right. I used Callebaut white chocolate. This recipe came from a local morning show on (I think)channel 5. I did make some adaptions to the recipe.
12 oz (2 ¼ cups) high grade white chocolate
1 cup heavy cream
3 (8 oz) packages cream cheese
¼ cup powdered sugar
1 teaspoon peppermint extract
3 to 4 drops red food coloring
12 candy canes, crushed
14 to 16 chocolate sandwich cookies (like Oreo), crushed
2 tablespoons butter, melted
Mix butter and chocolate sandwich cookies and press in the bottom of an 8 inch spring form pan. Melt chocolate and cream on medium low heat. Watch closely and stir often to prevent scorching. Cool in refrigerator. Beat cream cheese, powdered sugar and peppermint extract. Add food coloring and cream mixture and beat 3 to 4 minutes, until fluffy. Gently fold in crushed candy canes, reserve some for garnish if desired. Pour into crust and keep refrigerated.