Candy Cane CheesecakeThis pepperminty cheesecake says “Christmas” at first sight and first bite. The recipe earned me…
Candy Cane Cheesecake
1-1/2 cups chocolate wafer crumbs 1/3 cup butter, melted 2 tablespoons sugar FILLING: 3 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 3 tablespoons all-purpose flour 4 large eggs 1 cup sour cream 2 tablespoons vanilla or white chips 1/2 to 3/4 teaspoon peppermint extract Red liquid or paste food coloring Crushed peppermint candy and whipped topping, optional
Combine the first three ingredients; press onto the bottom of a 9-in.
In a bowl, beat cream cheese and sugar until smooth; add flour and mix well.
Add the eggs, one at a time, beating just until blended.
Stir in sour cream.
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.
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.
Just before serving, remove sides of pan.
Garnish with crushed candy and whipped topping if desired.
Nutrition Facts 1 piece:
- 233 calories, 14g fat (8g saturated fat), 89mg cholesterol, 166mg sodium, 21g carbohydrate (12g sugars, 0 fiber), 4g protein.