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| Candy Cane Peppermint Cheesecake |
Each Christmas Eve, I like to serve a special dessert, along with the usual spread of cookies and candies. In the past, I've purchased (yes...I know...) "fancy" desserts. This year, I made my own. Here's the recipe:
Ingredients12 ounces creme-filled chocolate sandwich cookies, broken into pieces
3
tablespoons melted butter
1- 1/2 pounds cream cheese, at room
temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons
all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint
extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint
candy
Preparation
1. Place cookies in a heavy zip-lock plastic
bag and crush with a rolling pin. Pour into a buttered 9-inch round springform
pan and pour melted butter over crumbs; mix to coat, then press evenly over
bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is
slightly darker and looks a bit dry, about 10 minutes (leave oven on).
2.
Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar
until well blended. Beat in sour cream. Add eggs one at a time, beating to blend
after each addition. Beat in flour, vanilla, peppermint extract, and salt until
smooth. Pour cream cheese mixture into pan over baked crust.
3. Bake until
edges are just golden and center jiggles slightly when pan is gently shaken,
about 1 hour. Run a knife around edge of pan rim. Place pan on a wire
rack and cool cheesecake completely in pan. Cover and chill until cold, at least
4 hours or up to 2 days. Run a knife around rim again, then release rim. If any
liquid has pooled on surface of cheesecake, blot dry gently with a paper
towel.
4. Decorate top of cake with crushed peppermint candy, pressing it in
gently with your hands.
Enjoy!
~peace and blessings~
Lisa
