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Candy Cane Cheesecake

This pepperminty cheesecake says "Christmas" at first sight and first bite. The recipe earned me a dairy producer's scholarship. Now, it regularly wins compliments at seasonal parties and teas.

12-16 ServingsPrep: 30 min. + chilling Bake: 40 min. + cooling

Ingredients

1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
2 tablespoons sugar
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 tablespoons all-purpose flour
4 eggs
1 cup (8 ounces) sour cream
2 tablespoons vanilla or white chips
1/2 to 3/4 teaspoon peppermint extract
Red liquid or paste food coloring
Crushed peppermint candy and whipped topping, optional

Directions

Combine the first three ingredients; press onto the bottom of a 9-in.
springform pan. Chill. In a bowl, beat cream cheese and sugar until
smooth; add flour and mix well. Add the eggs, one at a time, beating
just until blended. Stir in sour cream. Set aside.
In a small saucepan over low heat, melt vanilla chips. Remove from
the heat. Add 1/4 cup cream cheese mixture, extract and a few drops
of food coloring; mix well. Pour half of the remaining cream cheese
mixture over crust. Top with half of the peppermint mixture; swirl
with a knife. Repeat layers.

2 of 2

Candy Cane Cheesecake (continued)

Directions (continued)

Bake at 325° for 35-40 minutes longer or until the center is
almost set. Cool on a wire rack for 10 minutes. Carefully run a
knife around edge of pan; cool 1 hour longer.
Refrigerate overnight. Just before serving, remove sides of pan.
Garnish with crushed candy and whipped topping if desired.
Refrigerate leftovers.
Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 233 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 166 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein.