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Posted by on Dec 19, 2011 in Cakes & Pies, Holiday, Recipes | 0 comments

Candy Cane Cheesecake

Candy Cane Cheesecake
Author: 
Recipe type: Holiday Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12-16
 

Yummy cheesecake with a twist! Candy cane flavoring to give it that holiday flavor
Ingredients
  • 1-1/2 cups chocolate wafer crumbs
  • ⅓ cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • ¾ cup sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons vanilla or white chips
  • ½ to ¾ teaspoon peppermint extract
  • Red liquid or paste food coloring
  • Crushed peppermint candy and whipped topping, optional

Instructions
  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 ¼ 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.

 

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