Christmas Crack No Bake Cheesecake

Ingredients

For the Crust:

• 1 Cup Ritz Cracker Crumbs
• 2/3 Cup Honey Graham Cracker Crumbs
• 2 Tbsp Sugar
• 1/2 Cup Unsalted Melted Butter

For the No-Bake Cheesecake:

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla
• 1/3 Cup Caramel Sauce
• Christmas M&M's (for garnish)
• Crushed Pretzels (optional, for garnish)
• Christmas Sprinkles (for garnish)

For the Chocolate Ganache:

• 1/2 Cup Semisweet Chocolate Chips
• 1/3 Cup Heavy Whipping Cream

For the White Chocolate Ganache:

• 2oz White Chocolate
• 1 Tbsp Heavy Whipping Cream

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Instructions

1. Prepare the Crust:

   • Grease a 9-inch pie pan with non-stick spray.
   • In a bowl, combine Ritz cracker crumbs, honey graham cracker crumbs, and sugar. Mix until evenly combined.
   • Add the melted butter and stir until the mixture is moist and crumbly.
   • Press the mixture evenly into the pie pan, making sure to cover the bottom and sides well.
   • Refrigerate the crust while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

   • In a stand mixer (with a whisk attachment), combine cream cheese, heavy whipping cream, sugar, and vanilla.
   • Start mixing on low speed, gradually increasing to high. Beat until the mixture becomes fluffy and creamy (about 2-3 minutes).
   • Add 1/3 cup caramel sauce to the mixture. Mix until it begins to swirl through the cheesecake filling but is not fully incorporated.
   • Spread the cheesecake filling evenly over the chilled crust.

3. Add the Caramel Sauce:

   • Drizzle 1/4 cup caramel sauce over the top of the cheesecake and carefully spread it evenly.

4. Refrigerate:

   • Place the cheesecake in the refrigerator to chill while you make the ganaches.

5. Make the Chocolate Ganache:

   • In a microwave-safe bowl, combine semisweet chocolate chips and heavy whipping cream.
   • Microwave in 30-second intervals, stirring in between, until smooth and shiny.
   • Allow it to cool, stirring every 15 minutes, but do not let it harden.

6. Make the White Chocolate Ganache:

   • In a microwave-safe bowl, combine white chocolate and heavy whipping cream.
   • Microwave in 30-second intervals, stirring until smooth and shiny.

7. Assemble the Cheesecake:

   • Once the chocolate ganache has cooled, pour it evenly over the cheesecake, or swirl it on top, depending on your decorative preference.
   • Follow with the white chocolate ganache, swirling it over the chocolate ganache.

8. Decorate:

   • Using a whipped topping (either piped or spread), create a decorative border on the edges of the cheesecake.
   • Garnish with Christmas M&M's, crushed pretzels, and sprinkles to give it that festive "Christmas Crack" look!

9. Chill and Serve:

   • Allow the cheesecake to set in the refrigerator for 1-2 hours before serving.

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Tips:

• Room temperature cream cheese is key to achieving a smooth, lump-free filling. Make sure it is softened but still cool.
• Do not overbeat the filling as it can become too soft and lose its shape. It should have medium peaks when mixed, making it pipeable.
• The cheesecake can be stored in the fridge for up to 5 days. Keep it covered to preserve freshness.