Candy Cane Cheesecake
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min. + cooling
YIELD: 16 servings.
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.
Ingredients
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1-1/2 cups chocolate wafer crumbs
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1/3 cup butter, melted
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2 tablespoons sugar
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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3 tablespoons all-purpose flour
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4 large eggs, room temperature, lightly beaten
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1 cup sour cream
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2 tablespoons vanilla or white chips
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1/2 to 3/4 teaspoon peppermint extract
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Red liquid or paste food coloring
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Crushed peppermint candy and whipped topping, optional
Directions
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1.
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 eggs; beat on low speed just until blended. Stir in sour cream. Set aside.
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2.
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.
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3.
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.
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4.
Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 233 calories, 14g fat (8g saturated fat), 89mg cholesterol, 166mg sodium, 21g carbohydrate (12g sugars, 0 fiber), 4g protein.
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