Christmas Peppermint Candy Cheesecake
.
Yield
12 servingsPrep
15 minCook
45 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| 2 | tablespoons |
butter
melted |
|
| 1 ½ | cups |
sour cream
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
candy canes
coarsely crushed |
* |
| 1 | x |
whipped cream
|
*
|
| 1 | x |
chocolate leaves
|
* |
| 1 | x |
candy canes
chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 177 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
butter
melted |
|
| 355 | ml |
sour cream
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
candy canes
coarsely crushed |
* |
| 1 | x |
whipped cream
|
*
|
| 1 | x |
chocolate leaves
|
* |
| 1 | x |
candy canes
chopped |
* |
Directions
Preheat oven to 325.
Blend graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter in bottom of ungreased 8 inch springform pan; press mixture evenly over bottom.
In blender or food processor, blend sour cream, remaining ½ cup sugar, eggs, flour and vanilla until smooth.
Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.
Stir in crushed candy canes, then pour mixture over crust in pan.
Bake in lower third of oven for 45 minutes.
Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.
The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.
