| previous | next |
Title: Peppermint Party Cheesecake
Categories: Cheesecake
Yield: 16 Servings
| CRUST | ||
| 1 1/2 | c | Graham cracker crumbs |
| 1/4 | c | Butter; or margarine, melted |
| FILLING | ||
| 3 | pk | 8-oz. cream cheese; softened |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1 1/2 | c | Sour cream |
| 1 | ts | Vanilla |
| 1/2 | ts | Peppermint extract |
| 2 | dr | Red food color; to 3 drops |
Heat oven to 350~. In med. bowl, combine crust ingredients; press in bottom of ungreased 10" springform pan. In lg. bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla; blend well. Place 1 cup mixture in small bowl; stir in peppermint extract and food coloring.
Pour remaining cream cheese mixture over crust in pan. Drop spoonfuls of peppermint mixture over cream cheese mixture. Pull knife randomly thorugh batter in wide curves; turn pan and repeat for swirl effect. Bake at 350~ for 50 to 60 mins. or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking). Cool at room temp on wire rack. Cover; refrigerate at least 24 hrs. before serving. To serve, carefully remove sides of pan. Garnish as desired. Store in frig.
Per serving - 320 cal (220 cal from fat), 24 g tot fat (13 g sat fat), 110 mg chol, 230 mg sod, 21 g carbo (-0- g fiber, 15 g sugars), 6 g pro
Source - Pillsbury Classic Cookbooks, 12/95
| previous | next |