Peppermint Twist Cheesecake
Source of Recipe
Sunday Dinner
List of Ingredients
Crust:
9 ounce box chocolate wafer cookies
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
Filling:
2 pounds cream cheese, room temperature
1 cup sugar
4 large eggs
1/4 cup half and half
1 teaspoon vanilla
1 teaspoon peppermint extract
1/3 cup 1 inch hard red and white-striped peppermint candies, crushed
Topping:
1 1/2 cups sour cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
additional peppermint candies
Recipe
For crust:
Wrap outside of 9 inch 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, one 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.
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