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Title: Peppermint Twist Cheesecake
Categories: Cheesecake Cheese Dessert
Yield: 10 Servings
| CRUST | ||
| 9 | oz | Box chocolate wafer cookies |
| 1/4 | c | Sugar |
| 1/2 | c | (1 stick) unsalted butter, melted |
| FILLING | ||
| 2 | lb | Cream cheese, room temperature |
| 1 | c | Sugar |
| 4 | Large eggs | |
| 1/4 | c | Half and half |
| 1 | ts | Vanilla extract |
| 1 | ts | Peppermint extract |
| 1/3 | c | 1-inch-diameter hard red-and-white-striped peppermint candie |
| TOPPING | ||
| 1 1/2 | c | Sour cream |
| 3 | tb | Sugar |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Peppermint extract |
| Additional peppermint candies | ||
FOR CRUST: Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
FOR FILLING: Preheat oven to 350 degrees F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.
Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.
FOR TOPPING: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)
Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.
MM format by Fred Ball
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