Candy Cane Cheesecake

Ingredients

Crust:
1½ cups chocolate cookie crumbs
4oz butter, melted

Filling:
24 oz. cream cheese, room temperature
¾ cups granulated sugar
4 eggs
1 tsp. peppermint extract

Topping:
1 pint sour cream
2T granulated sugar
1 tsp. peppermint extract
¼ cup crushed candy canes

1. Pre-heat oven to 350° F.

2. Crust: In a small bowl, combine the chocolate cookie crumbs and the melted butter. Stir until the mixture comes together. Using your fingers, press the mixture into the bottom and sides of a 10-inch spring form pan. Set aside.

3. Filling: In a large bowl of your mixer, add the cream cheese and sugar; beat at medium speed until creamy and smooth. Add the eggs, one at a time, beating after each one until combined. Add the peppermint extract.

4. Pour the mixture into the prepared pan and bake for 30-35 minutes in a 350° F oven until the cake is set. Remove from oven and cool for 30 minutes.

5. Topping: Re-Heat oven to 475° F.

6. While the filling of the cheesecake is cooling, in a small bowl, combine the sour cream, sugar and extract. Stir until combined.

7. Place the mixture on top of the cooled cheesecake, spreading it out evenly.

8. Place the cheesecake in the 475° F oven for 5 minutes.
9. Remove from the oven and let the cheesecake to cool; once completely cooled, place in the refrigerator for 12 hours to set and chill.

10. Remove the cheesecake one hour before serving to let the cake come to come up to room temperature. Immediately before serving, top the cake with the crushed candy canes. Cut into slices, enjoy!

NOTE ** Cake needs to chill 12 hours **

TIPS & TRICKS

• 1 sleeve of graham crackers yields 1 cup of crumbs.
• Mix the eggs on low speed and scrape the sides of the bowl down after each addition to ensure that all the cheese gets incorporated into the batter.
• Cheese is best served at room temperature, o make sure to remove the cake from the refrigerator an hour before serving so that the flavors are smooth and creamy.
• Top the cheesecake with the peppermint at the last moment because the candies will melt/bleed on to the top. If you’re not enjoying the whole cake at one time, just top each slice before serving.
• You could top the cake with junior mints, York peppermint patties, or shaved chocolate to serve it year round.

Carrot Cake With Honey Cream Cheese Icing

Ingredients

Cake:
1 T Butter, soften
2 T flour
3 cups all purpose flour
1½ tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
1 cup chopped pecans, toasted*
1 ½ cups granulated sugar
3 eggs
¾ cups vegetable oil
1 cup can crush pineapple w/ juice
¾ cup Greek nonfat yogurt
2 tsp. vanilla

Frosting:
2 8 oz. packages cream cheese, softened
1 stick butter, softened
1 T orange zest
¾ honey
½ cup confectioners’ sugar
¼ cup chopped pecans

1. Pre-heat the oven to 350º F.

2. Butter and flour two 9-inch round cake pans. Line the bottom with parchment paper and set aside.

3. In a medium bowl, sift the flour, baking soda, cinnamon, and salt together, add the carrots and nuts and toss until well coated with the flour mixture. Set aside.

4. In a mixer set on medium speed, mix together the sugar and the eggs until well combined. Add the oil, pineapple, yogurt, and vanilla. Mix well, scrape down the side of the bowl.

5. With the mixer on low, add carrot nut ingredients. Mix just until combined.

6. Pour batter into the prepared pans and bake at 350º F for 35-40 minutes or until toothpick comes out clean.

7. Place cake pans onto a cooling rack and allow to cool for 10 minutes before unmolding. Allow to completely cool before frosting.

8. Frosting: In a medium bowl, cream together the cream cheese, butter, and honey until creamy and smooth, about 3 minutes. Add in the sugar and orange zest. Beat until smooth.

9. Place one layer of completely cooled cake on the platter. ( if you wish use a cake cutter to remove/cut off the cake edges) Spread ½ the frosting on top. Place the remaining cake on top and frost with remaining frosting.

10. Decorate with chopped nuts. Serve and enjoy.

*To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be stored in an airtight container for weeks.

Tips & Tricks

• The cake can be made the day ahead and placed in zip lock gallon bags or covered very well.

• You may frost the cake in advance, just place in fridge, and remove 1 hour before serving so the frosting can soften slightly.

• You may cook this cake in a 9x11 square pan or as cup cakes (check the cupcakes after baking 20 mins.)

Chocolate Cheesecake

Ingredients

CRUST:

1½ cups chocolate cookie crumbs** (about 30 cookies)
6T unsalted butter, melted

FILLING:

24 oz. cream cheese, room temperature
1 cup granulated sugar
½ cup unsweetened cocoa powder
4 eggs
1 tsp. vanilla

TOPPING:

1 pint sour cream
2T granulated sugar
1½ tsp. vanilla

GANACHE:

4 oz. bittersweet chocolate, cut into pieces ½ cup heavy cream

1.    Pre-heat oven to 350° F.

2.    Crust: In a bowl, combine the chocolate cookie crumbs and the melted butter.  Stir until the mixture comes together. 

2b. Using your fingers, press the mixture into the bottom and sides of a 10-inch spring form pan.  Set aside.

3.    Filling: In a large bowl, add the cream cheese and sugar; beat at medium speed until creamy and smooth.  

4.    Add the unsweetened cocoa power.  

5.    Add the eggs one at a time, beating after each one until combined and smooth.  Add the vanilla.

6.    Pour the mixture into the prepared pan and bake for 30 minutes in a 350° F oven.  Remove from oven and cool for cool 30 minutes.

7.    Topping: Re-Heat oven to 475° F.

8.    While the filling of the cheesecake is cooling, in a small bowl, combine from the “Topping” ingredients the sour cream, sugar and vanilla.  Stir until combined.

9.    Place the mixture on top of the cooled cheesecake, spreading it out evenly.

10.    Place the cheesecake in the 475° F oven for 5 minutes.  Remove from the oven.

11.    Ganache: In a small saucepan, heat the heavy whipping cream until it is hot and almost boils.  Pour the hot cream over the chocolate; make sure all the chocolate is submerged.  

11b. Let it sit for 10 minutes, and then whisk vigorously until the chocolate is smooth and silky.  Let the chocolate to sit a few minutes until it thickens slightly.

12.    Drizzle the ganache on the top of the cheesecake. (you might not use it all) Let cool, then place in the refrigerator for 12 hours to set and chill completely.

13.    When ready to serve, remove cheesecake from refrigerator 30 minutes before serving, slice into slices and enjoy.

Tips & Tricks:

•    **To make crumbs: place cookies in a food processor and pulse until they are the consistency of fine sand
•    Don’t worry if cheesecake cracks the topping will cover it up!