CRUSHED PEPPERMINT CHEESECAKE

Name: CRUSHED PEPPERMINT CHEESECAKE
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 20 peppermint or mint creme oreo cookies, finely crushed; 3 Tbsp butter, melted; 5 pkg (8 oz.ea.) cream cheese, softened; 1 c (8 oz.) sour cream; 1 c sugar; 3 Tbsp all purpose flour; 2 tsp peppermint extract; 4 eggs, lightly beaten; 1/2 c crushed candy canes or peppermint candies; additional crushed candy canes or coarsely chopped oreo cookies, optional

By Ellen Bales
@Starwriter

This recipes immediately makes me think of Christmas! Candy canes and Santa Claus, peppermint stick ice cream--yum! A little bit time-intensive but really worth the effort. Try it!
Recipe & photo: tasteofhome.com
11-09-14

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

20

peppermint or mint creme oreo cookies, finely crushed
3 Tbsp

butter, melted
5 pkg

(8 oz.ea.) cream cheese, softened
1 c

(8 oz.) sour cream
1 c

sugar
3 Tbsp

all purpose flour
2 tsp

peppermint extract
4

eggs, lightly beaten
1/2 c

crushed candy canes or peppermint candies
·

additional crushed candy canes or coarsely chopped oreo cookies, optional
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How to Make CRUSHED PEPPERMINT CHEESECAKE

Step-by-Step

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18" square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto the bottom of the pan. Refrigerate for 10 minutes.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended.
Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes. Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over the plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.
Bake cheesecake in a preheated 325º oven for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen the sides from pan with a knife; remove foil. Cool cheesecake 1 hour longer.
Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top with additional crushed candy canes or Oreos if desired.
NOTE: The water bath is necessary to keep the cheesecake from cracking and also makes it extra creamy.