Recipe For Cooking Peppermint Candy Cheesecake

Toaster Oven Cakes :: Holiday Cakes

Peppermint Candy Cheesecake

1 C. graham cracker crumbs
3/4 C. sugar, divided
1/4 C. melted butter plus 2 Tbsp. melted butter
1 1/2 C. sour cream
2 eggs
1 Tbsp. flour
2 tea. vanilla extract or flavoring
16 oz. cream cheese, softened
1/2 C. coarsely crushed candy canes
Whipped cream
Chocolate leaves
Additional coarsely chopped candy canes

Preheat oven to 325 degrees F.

Blend graham cracker crumbs, 1/4 C. sugar, and 1/4 C. melted butter in bottom of unprepared 8-in. springform pan; press mixture evenly over bottom.

In blender or food processor, blend sour cream, remaining 1/2 C. sugar, eggs, flour and vanilla extract or flavoring until smooth.

Add cream cheese and blend; then blend in 2 Tbsp. 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 min.

Remove; allow to cool, then refrigerate for at least 4 hr., preferably overnight.

The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.