Christmas peppermint candy cheesecake
1 Cheesecake
Ingredients
| Quantity | 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 |
| Whipped cream, chocolate | ||
| Leaves, and more coarsely | ||
| Chopped candy canes | ||
Directions
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!!!!