Chocolate Swirl Cheesecake

Crust

1 pack GF Glutino Oreos
1/4 stick butter


Filling

3 blocks cream cheese (softened)
3 eggs
1 cup sugar
1/2  cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla
Chocolate chips

Directions

1.      Preheat the oven to 400 °F.

2.      In a mixing bowl, combine the filling ingredients with a fork until evenly moistened.

3.      Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray (butter works fine).

4.      Crush the Oreos into fine pieces. Combine with 1/4 stick of melted butter.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base. Heat in oven for 10 mins.

5.      Reduce oven temperature to 325 °F after crust is baked.

6.      In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

7.      Add the eggs, 1 at a time, and continue to beat slowly until combined.

8.      Gradually add sugar and beat until creamy, for 1 to 2 minutes.

9.      Add sour cream, heavy whipping cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten.

10.  Pour the filling into the crust-lined pan and smooth the top with a spatula.

11.  Place pan in oven and bake for 1 hour.  After 1 hour, turn off oven, but leave cheesecake in for at least two hours. Afterwards cool completely before placing cheesecake in refrigerator (best if it sits overnight).

It was very creamy and the whole family loved it! I have since made two more!

Decadent Peppermint Chocolate Cake

Chocolate Ganache

(Makes 2 cups, enough to thinly frost a 2- or 3-layer cake)

1 C. heavy whipping cream

~10 oz semisweet chocolate, finely chopped

1 T. Rumple Minze peppermint schnapps or peppermint extract (optional)

Peppermint Chocolate Cake

Butter or shortening (for greasing the pans)

GF Flour (for dusting the pans)

1 package (22 oz) King Arthur Flour Chocolate Cake mix

3 Tablespoons unsweetened cocoa powder

1 1/3 C. 1 % fat milk

½ C. vegetable oil

3 large eggs

1 ½  teaspoon pure vanilla extract

Peppermint Buttercream Frosting

½  stick butter, softened

1/4 C. finely crushed candy canes

1 ½  C. confectioners’ sugar (powdered sugar)

1-2 tablespoons milk

1-2 tablespoons peppermint schnapps or ½ tsp. peppermint extract

Directions

1. Heat the cream in a small, heavy saucepan over medium heat, stirring occasionally. Bring to a boil.  Meanwhile, place the chopped chocolate in a large mixing bowl. Pour the hot cream over the chopped chocolate. Stir until chocolate is melted. Add peppermint schnapps.
2. Let the ganache sit at room temperature for ~2 hours, or chill it until it thickens and is spreadable.
3. Preheat oven to 350 degrees. Generously grease two 9-inch round cake pans (or spring form pans) and dust with flour.
4. Combine GF cake mix, cocoa powder, milk, oil, eggs and vanilla in large bowl. Beat on low for one minute; and then beat at medium for two more minutes.
5. Divide batter between two pans.
6. Bake cakes side by side on middle rack until they spring back when lightly touched, about 25 to 30 minutes.
7. Prepare half a recipe of Peppermint Buttercream Frosting.
8. .Remove cakes from oven and cool on wire racks for 10 minutes, then remove from pan and cool completely (~ 1 hour).
9. Spread a generous layer between the two cakes, then frost with ganache. Coat ganache with peppermint peices (if desired).
10. Enjoy!