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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This pepperminty cheesecake says Christmas at first sight and first bite. The recipe earned me a dairy producer's scholarship. Now, it regularly wins compliments at seasonal parties and teas. Ingredients:
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 king arthur unbleached all-purpose flour |
4 eggs |
1 cup (8 ounces) 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 |
Directions:
1. Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. 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. Set aside.
2. 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. Repeat layers.
3. 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.
4. Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers. Yield: 12-16 servings.
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