I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. —Linda Stemen, Monroeville, Indiana
- 1-1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 5 eggs, lightly beaten
- 30 peppermint candies, crushed
- Red food coloring, optional
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- Additional crushed peppermint candies
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies. Yield: 16 servings.
Originally published as Peppermint Candy Cheesecake in Taste of Home Christmas Annual Annual 2011, p153
Reviews for Peppermint Candy Cheesecake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 11, 2015
"Great for the holidays"
Reviewed Jan. 20, 2013
"It was okay if you like a lot of creative cheesecakes, but my family prefers the old stand by, New York Cheese cake. I thought I would try it, but it didn't go over that well."