Thursday, December 9, 2010
Candy Cane Cheesecake
Candy Cane Cheesecake
1 1/3 c Chocolate Cookie Crumbs
2 tb Sugar
1/4 c Butter or margarine
1 1/2 c Sour Cream
1/2 c Sugar
3 Eggs
1 tb Flour
2 ts Vanilla
1/4 ts Peppermint extract
3 8oz packages of Cream Cheese
2 tb Butter
2/3 c Crushed peppermint candy
Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch
springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth.
Add cream cheese and 2 T butter. Stir in crushed candy. Pour into crust and bake on
lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack)
and refrigerate overnight. Remove from pan and serve. Top with sweetened whip
cream and garnish with candy cane if desired.
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