Peppermint Candy Cheesecake
Total TimePrep: 50 min. Bake: 55 min. + chilling
- 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 large 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° until set, 8-10 minutes. 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° until center is just set and top appears dull, 55 to 65 minutes. 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.
Nutrition Facts1 slice: 526 calories, 39g fat (24g saturated fat), 184mg cholesterol, 321mg sodium, 36g carbohydrate (27g sugars, 0 fiber), 9g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Dec 26, 2017
Made this for Christmas yesterday and everyone liked it. However, I thought it was a little heavy with the cream cheese. Next time I will try it with 4 (8 oz) packages, not 5. Also, I did not try the topping - I can mound and dollop, but piping is above my pay grade. I just decorated it with the remaining whole candies. One word of caution if you chose to do that, though - chill the cheesecake overnight and decorate before serving. I decorated it when it must not have been completely cool and when I took it out of the fridge the candies had melted somewhat over the top of the cheesecake. Also, the top of my cake had split in a few places, which I thought the hot water was supposed to prevent. If anyone has any suggestions on how to prevent that, I'd be grateful.
Sep 11, 2015
Great for the holidays
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.