Christmas peppermint candy cheesecake

Yield: 1 Cheesecake

Measure Ingredient
1 cup Graham cracker crumbs
¾ cup Sugar
¼ cup Melted butter plus
2 tablespoons Melted butter
1½ cup Sour cream
2 eaches Eggs
1 tablespoon Flour
2 teaspoons Vanilla
16 ounces Cream cheese, softened
½ cup Coarsely crushed candy canes
\N \N Whipped cream, chocolate
\N \N Leaves, and more coarsely
\N \N Chopped candy canes

Preheat oven to 325. Blend graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining ½ cup sugar, eggs, flour and vanilla until smooth.

Add cream cheese and blend; then blend in 2 tablespoons 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 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.

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

This is from Redbook magazine, December 1985.

We have been making this recipe every year since then!!!!

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