Peppermint Candy Cheesecake |
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Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 16 |
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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. Ingredients:
1-1/2 cups graham cracker crumbs |
1/3 cup butter, melted |
1/4 cup sugar |
filling: |
5 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 cup sour cream |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
5 eggs, lightly beaten |
30 peppermint candies, crushed |
red food coloring, optional |
topping: |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
additional crushed peppermint candies |
Directions:
1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a 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° for 8-10 minutes or until set. Cool on a wire rack.
2. 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 in. of hot water to larger pan.
3. Bake at 350° 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.
4. 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. Yield: 16 servings.
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