Peppermint Candy Cheesecake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It’s a traditional Christmas dessert in my family.
Linda Stemen Monroeville, Indiana
Peppermint Candy Cheesecake Recipe
Peppermint Candy Cheesecake
1 ½ cups graham cracker crumbs
1/3 cup butter, melted
¼ cup sugar
Filling: 5 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 Tbsp. flour
1 tsp. vanilla
5 eggs, lightly beaten
30 peppermint candies, crushed
Red food coloring, optional
Topping: 1 cup heavy whipping cream
¼ cup confectioners’ sugar
Additional crushed peppermint candies
Placed a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. In 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 F. for 8-10 minutes or until set. 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 inch of hot water to larger pan.
Bake at 350 F. for 55 to 65 minutes or until center is just set and top appears dull. 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. 16 servings
(Recipe for Peppermint Candy Cheesecake was on www.tasteofhome.com, 2012)
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