Candy Cane Cheese Pie
With an Oreo crust, a creamy center, and topped with a sweet and tangy candy cane layer, this cheese pie is not only beautiful in appearance, but also fabulously delicious.
Let me start by saying, the first time I tested this recipe, I ate the whole darn thing. Okay not really, BUT I kept going back for little tastes, until it was absolutely necessary to get this dessert Out. Of. My. House!
This Candy Cane Cheese Pie consists of a buttery Oreo crust, a creamy vanilla cream cheese center and is finished with a sweet and tart top layer that has crushed candy canes folded in before baking. The layers are gorgeous when the pie is cut, and even better, the hue of the candy cane pink deepens, as the pie sets in the fridge. I garnished my pie with whipped cream rosettes, but that is entirely optional.
As always, my cheese pie is made from just a few ingredients that are often found at home—cream cheese, eggs and sour cream to name a few—and even better, it is fairly simple to make. The kind of recipe that is special because it looks like it took hours in the kitchen, but in reality, the hardest part is waiting for the pie to set in the fridge.
Is A Stand Mixer Required For This Recipe?
For most of my recipes I strongly encourage using a stand mixer, but this recipe can be made by hand. A couple notes are important if making by hand. Firstly, make sure to cream the cheese and sugar well, getting out any lumps—the end result should be nice and smooth. Next, the eggs should be beaten into the cream cheese, and sugar, for at least a minute. It’s a bit of an arm workout, but the end product is well worth the effort. For the sour cream topping, if not using a mixer, just place the ingredients into a bowl and whisk until smooth.
Please Note: while this recipe can be made without a stand mixer, a food processor is highly recommended for the oreo cookie crumbs and even more so, to make the ground candy cane. While using a rolling pin is an option, I wouldn’t recommend it as it’s very labor intensive, and would likely not break down the candy cane properly.
Final Tip
When making this recipe, use full fat cream cheese that comes in a block. Low fat or whipped cream cheese won’t work well. It will make the cheese pie less creamy, decadent and effect the smooth texture. Further, make sure to use quality large eggs, as they provide lift and richness to the pie.
Feel free to use whichever candy cane color you like. I prefer to use traditional becuae it make such a beautiful pink color when finished.
Candy Cane Cheese Pie
Ingredients
- 20 Oreos
- 4 tablespoons salted butter
- 12 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1 ½ cup sour cream
- ¼ cup granulated sugar
- 3 standard candy canes, ground
Instructions
- Cut butter into chunks. Using a microwave safe bowl. melt butter and set aside to cool.
- Using a food processor, pulse the Oreos until they are the texture of fine crumbs, resembling sand.
- In a medium bowl, mix together the butter and Oreo crumbs until fully incorporated. Press crust mixture into a 9" pie tin, making sure to evenly distribute the crust, bringing it up the sides of the tin. The crust should be firmly pushed into place. Set aside.
- Preheat oven to 300 degrees F.
- In a mixer, fitted with the paddle attachment, beat the cream cheese and sugar on medium-low speed for about 1 minute, until nice and smooth. Add the vanilla and eggs and beat on medium-low for another 1-2 minutes.
- Pour filling into prepared crust and bake for 35-40 minutes or until the center has risen and the cheese pie is firm—little to no jiggle. Take pie out of the oven and let rest for 10 minutes.
- While the pie is resting, prepare the sour cream topping. Add the sour cream, sugar into a mixer fitted with the paddle attachment, and mix until smooth, about 15-30 seconds. Fold in the crushed candy canes.
- After the cheese pie has rested for 10 minutes, gently spoon the sour cream topping onto the cheese pie, and evenly distribute it across the top with an offset spatula. Place back into the 300 degree F oven for 5 minutes. Let cool and then place in the refrigerator for at least 5 hours before enjoying. Pie can also be made the night before and enjoyed the next day.
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