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Peppermint Cheesecake




Source of Recipe


justmecookin.com


List of Ingredients





Chocolate Crumb Crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1/2 cup dairy sour cream
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
3 eggs
1 bag (9 oz.) Peppermint Patties, unwrapped and quartered
2 tablespoons milk
Whipped cream (optional)



Recipe



Prepare Chocolate Crumb Crust. Heat oven to 450°F.

In large bowl, beat cream cheese, sugar, sour cream and vanilla until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; blend just until smooth. In medium microwave-safe bowl, place peppermint pattie pieces and milk. Microwave at high (100%) 1 to 1-1/2 minutes or just until candy is melted and smooth when stirred. Add to cream cheese mixture, blending until smooth. Pour into prepared crust.

Bake 10 minutes. Reduce temperature to 250°F.; continue baking 40 to 45 minutes or until center appears set. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish with whipped cream, if desired. Cover; refrigerate leftovers.
YIELD: 10 to 12 servings

Chocolate Crumb Crust:

In medium microwave-safe bowl, place 6 tablespoons butter or margarine. Microwave at high (100%) 30 seconds or until melted. Stir in 1-1/2 cups finely crushed vanilla wafers (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons Cocoa; blend well. Press mixture onto bottom and 1/2 up side of 9-inch springform pan.