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Christmas Peppermint Candy Cheesecake

 

.
162

Yield

12

servings

Prep

15

min

Cook

45

min

Ready

5

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 32174% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 197mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 18% Vitamin C 0%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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