Friday, July 6, 2012

Peppermint Candy Cheesecake

1 cup graham cracker crumbs
3/4 cup sugar divided
6 Tablespoons butter, melted and divided
1 1/2 cups sour cream
2 eggs
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
2 8-oz pkgs. cream cheese, softened
1/4 cup candy canes, coarsely crushed
Garnish frozen whipped topping thawed and crushed candy canes

Blend crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom of ungreased 8" round springform pan; press evenly over bottom. Blend sour cream, remaining sugar, eggs, flour and vanilla in a blender or food processor until smooth. Add cream cheese and blend; stir in remaining 2 tablespoons melted butter until completely smooth. Fold in crushed candy and pour over crust. Bake at 325 degrees for 45 minutes. remove from oven, cool then refrigerate for 4 hours or overnight. Loosen pan sides and remove springform; serve garnished with whipped topping and crushed candy. Makes 12 servings.

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