Kricket Cakes

I saw a picture of these pretty desserts on the Food Network’s website and I just had to make them! Fortunately, we were planning to attend a potluck holiday party that week, so I had an excuse to make them.

As I was making the recipe, I remembered that I don’t like cheesecake. I fooled myself into thinking these would turn out like chocolate mousse or chocolate brownies. But, no, they are quite cheescakey (and chocolatey too). So, if that is your thing, then these are quite delicious and unique! If not, then you can join me in plans to make a similar recipe in the future with brownies or chocolate mousse in place of the cheesecake. Some people also liked these more without the candy cane topping… which makes them more of a year round treat.

I couldn’t find chocolate wafer cookies, so I used Newman’s O’s and removed the filling. Also, this recipe requires chilling overnight, so plan ahead!

This recipe makes 16 bars.

For the Crust:

• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee
• 1/4 teaspoon salt

For the Cheesecake:

• 8 ounces semisweet chocolate
• 8 ounces cream cheese at room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 eggs at room temperature

For the Glaze:

• 4 ounces bittersweet chocolate
• 2 tablespoons unsalted butter
• 1 teaspoon light corn syrup
• 2 tablespoons sour cream at room temperature
• 5-10 candy canes

To Make the Crust:

1. Preheat the oven to 350 degrees.
2. Grease an 8 inch square baking dish, set aside.
3. Process the chocolate wafers, butter, sugar, coffee and salt in a food processor until fine.
4. Press the crust into the greased baking dish.
5. Bake for 15-20 minutes.
6. Remove from oven and let cool.

To Make the Cheesecake:

1. Chop the chocolate up into small pieces.
2. Melt the chocolate in a double boiler, set aside.
3. Blend the sugar, sour cream, and cream cheese in a food processor until smooth.
4. Add eggs and mix until incorporated.
5. Pour melted chocolate into food processor and mix until smooth.
6. Pour the filling over the prepared crust.
7. Bake 25-30 minutes or until it is puffed around the edges and just a bit wobbly in the center.

For the Glaze:

1. Crush the candy canes by placing them in a plastic bag and smashing them with a rolling pin, set aside.
2. Chop the chocolate up into small pieces.
3. Melt chocolate, butter, and corn syrup in a double boiler and stir until smooth.
4. Remove from heat and stir in the sour cream.
5. Spread the glaze evenly over the warm cheesecake.
6. Sprinkle the candy canes on top of the warm glaze.
7. Cool on the counter and then refrigerate overnight.
8. Cut into squares and serve chilled or at room temperature.

(No Ratings Yet)

 Loading ...

This entry was posted on Thursday, December 18th, 2008 at 5:58 pm and is filed under Bars. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.