One last holiday recipe, it’s January 11th and I’m finally done posting all my Christmas cookie and holiday treat recipes. I would say it’s time for some healthy, whole foods, because it is time, buuuuuut that’s not happening at my house. There is still plenty of dangerous baking going on around here; January has a quite a few birthdays that simply require cupcakes.
My New Year’s Resolution is simple – each month I will pick one area of my life and focus on improving that area for the month. This month it is working out. My goal, not resolution, is to run or workout at least three times a week with another walk or two thrown in. Right after a good sweat I feel fantastic, but trying to motivate myself is another story…
If you have been following the blog since the summer, you hopefully haven’t noticed the sad excuse for a Recipe Index. It was not well organized or maintained. This past week I’ve been working to update things, SO GO THERE NOW!!!! It’s not fancy, but it has a picture each recipe I’ve posted with a link. It’s a Pinterest board of me.
These cupcakes were made for the dessert tray at my family Christmas party. My dad’s side of the family always meets up on a non-holiday day to celebrate Christmas and it’s kind of awesome – family, food, and drinks without the obligations of the actual holiday. Also on the tray were naughty bars and gingerbread cupcakes, please notice this week’s blogging theme.
The candy cane cheesecakes are not in-your-face minty. They have the sweetness and peppermint-ness of candy canes, not mint leaves. The crust is perfectly crunchy and provides contrast to the silky cheesecake on top. A little swirl of rich, creamy, decadent chocolate ganache never hurt anyone and it pulls the mini cheesecakes all together. Keeping the cheesecakes in individual cupcake wrappers make these desserts super easy to serve for a party!
One Year Ago: Vanilla Cupcakes with Peanut Butter Frosting
Candy Cane Cheesecakes
Adapted from Annie’s Eats
Yield – 24 cupcake size cheesecakes
2 cups (2/3 of a package) Oreo cookie crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cup sugar
1 teaspoon peppermint extract
pinch of salt
5 crushed candy canes
4 ounces bittersweet chocolate
1/2 cup heavy cream
1 tablespoon unsalted butter, room temperature
3 broken candy canes for garnish
- Preheat the oven to 350 F. Place cupcake liners into 24 cupcake tins.
- Crush the oreos into small grounds. Mix with 4 tablespoons of unsalted, melted butter and 2 tablespoons of sugar.
- Place 1 tablespoon of the oreo mixture into each cupcake liner. Press down firmly to make a solid bottom.
- Bake for 10 minutes.
- Meanwhile, make the cheesecake mixture. Beat together the cream cheese and sour cream until light and fluffy.
- Beat in the egg, sugar, salt, and peppermint extract. Make sure the mixture is well mixed. Fold in the crushed candy canes.
- Reduce the oven to 300 F and scoop 2 tablespoons on the mixture on top of each oreo bottom.
- Bake for 20 minutes or until the tops are set.
- Let cool completely in the fridge.
- To make the ganache garnish – Bring the heavy cream to a simmer and pour over the bittersweet chocolate.
- Allow the chocolate to sit and then whisk until melted. Whisk in the butter.
- Let cool completely whisking every few minutes.
- Pipe onto the chilled cheesecakes and place a piece of candy cane on top.