Yield: 1 Cheesecake
|1 cup||Graham cracker crumbs|
|¼ cup||Melted butter plus|
|2 tablespoons||Melted butter|
|1½ cup||Sour cream|
|16 ounces||Cream cheese, softened|
|½ cup||Coarsely crushed candy canes|
|Whipped cream, chocolate|
|Leaves, and more coarsely|
|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!!!!