 |
Christmas Peppermint Candy Cheesecake
 Print Version |
 Email To A Friend
Unique and delicious!
1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter, plus
2 tablespoons melted butter
1-1/2 cups sour cream
2 eggs
1 tablespoon flour
2 teaspoons vanilla
16 ounces cream cheese, softened
1/2 cup coarsely crushed candy canes
whipped cream
chocolate leaves
more coarsely chopped candy canes
Preheat oven to 325.
Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom.
In a blender or food processor, blend sour cream, remaining 1/2 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. 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.
Print |
Back to Cheesecake Recipes |
Back to Main Recipe Page
|
