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Peppermint Cheesecake




Source of Recipe


By: ~themitz


List of Ingredients




Crust:
1½ cups graham cracker crumbs
¼ cup butter, melted

Filling:
3 (8oz) pkg. cream cheese, softened
1 cup sugar
4 eggs
1½ cups sour cream
1 teaspoon vanilla
½ teaspoon peppermint extract
2 to 3 drops red food coloring


Recipe



Heat oven to 350°F. In medium bowl, combine crust ingredients; press in bottom of ungreased 10-inch spring form pan.

In large 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 one-cup mixture in small bowl; stir in peppermint
and food coloring.

Pour remaining cream cheese mixture into prepared crust. Drop spoonfuls of peppermint mixture over cream cheese mixture. Pull knife randomly through batter in wide curves; turn pan and repeat for swirl effect.

Bake at 350°F. for 50 to 60 minutes or until center is set. (To minimize cracking, place shallow pan half full of water on lower rack of oven during baking.) Cool at room temperature on wire rack. Refrigerate at least 24 hours before serving.

My family prefers this in a chocolate crust. You can substitute chocolate graham crackers or crushed Oreos in the above crust portion of the recipe.