Cyndi’s Candy Cane Cheesecake

Cyndi's Candy Cane Cheesecake

Cyndi makes this cheesecake every Christmas. She says, “A round candy cane atop our cheesecake is the perfect garnish for this minty treat. I have made this in a regular deep dish pie plate instead of a spring form pan and it was just as good.”

Ingredients

1 1/3 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/4 cup butter or margarine, melted
11/2 cups sour cream
1/2 cup granulated sugar
3 eggs
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
3 packages (8 oz. each) cream cheese, softened
2 tablespoons butter, softened
2/3 cup crushed peppermint candy
Whipped cream

Preheat oven to 325F. Combine first 3 ingredients and press into the bottom of a 9-inch spring form pan. Set aside.

In blender or food processor, blend sour cream, 1/2 cup sugar, eggs, flour, and extracts until smooth. Add cream cheese and 2 tablespoons butter, blending until completely smooth. Stir in crushed candy. Pour into crust. Bake on lowest rack of oven for 50 to 60 minutes, or until firm.

Allow to cool (cheesecake may crack while cooling), then refrigerate overnight. To serve, use knife to loosen sides of cheesecake from pan; remove spring form. Spread top of cheesecake with whipped cream. Yield: 10 to 12 servings.