Candy cane cheesecake
1 -9\" cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Chocolate Cookie Crumbs |
| 2 | tablespoons | Sugar |
| ¼ | cup | Butter or margarine |
| 1½ | cup | Sour Cream |
| ½ | cup | Sugar |
| 3 | Eggs | |
| 1 | tablespoon | Flour |
| 2 | teaspoons | Vanilla |
| ¼ | teaspoon | Peppermint extract |
| 3 | 8oz packages of Cream Cheese | |
| 2 | tablespoons | Butter |
| ⅔ | cup | Crushed peppermint candy |
Directions
Preheat oven to 325F. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 T butter. Stir in crushed candy.
Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.
Submitted By CHRIS NORDSTROM On 10-24-94