Posted by: njbrown | November 30, 2012

Peppermint Cheesecake


Peppermint Cheesecake

Peppermint Cheesecake

Today we had snow, and with less than a month to go until Christmas, I’ve been thinking of new Christmas recipes.  I’ve always associated peppermint with Christmas – probably because of traditional candy canes.  Now, however, as so many other things, candy canes have changed, and peppermint ones are red, white and green here in Canada, and the red and white ones are cherry-flavored.  That seems very wrong to me!  This cheesecake was made with peppermint candies that I finally found at Bulk Barn (red and white peppermints being very hard to find for some reason).  In a perfect world, I would have crushed traditional candy canes, but one has to adapt.

This recipe came from Taste of Home.  It is not a low-calorie cheesecake, containing 40 oz. of cream cheese and a cup of sour cream, but it is a special Christmas treat.  I think it is the smoothest, creamiest cheesecake I’ve ever had.  Rather than following the directions from Taste of Home, I used my low and slow baking technique that produces a perfect cheesecake every time.

Yield: 16 servings.

Ingredients:

  Crust:

  • 1-½ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • ¼  cup sugar

  Filling:

  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 5 eggs, lightly beaten
  • 30 peppermint candies, crushed (I find a small meat mallet works really well) – about 3/4 cup
  • Red food coloring, optional

  Topping:

  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • Additional crushed peppermint candies

Directions:

  1. Preheat oven to 350°
  2. In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto the bottom of lightly buttered 10″ springform  pan.
  3. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  4. In a large bowl, using K beater on low-speed beat cream cheese and sugar until smooth.
  5. Beat in the sour cream, flour, and vanilla.
  6. Add eggs; beat on low-speed just until combined.
  7. Fold in crushed candies and a few drops of red food coloring if desired.
  8. Pour over crust.
  9. Put in 350° oven and immediately reduce heat to 250°  – bake for 90 minutes.
  10. Turn oven off and leave cheesecake in oven 90 more minutes. Do NOT open oven during the 3 hours of baking.
  11. Remove from oven
  12. Carefully run a knife around edge of pan to loosen; cool on rack until bottom is cool.
  13. Refrigerate overnight. Remove sides of pan.
  14. Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.  Pipe decorative edge with a star tip.  Sprinkle with additional crushed candies as you like.
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Responses

  1. this looks and sounds delicious 🙂

    • Thank you so much!

      Merry Christmas,

      Nancy

  2. This looks so amazing! I’m going to save this and make it sometime!

  3. I’ve even seen blue candy canes that are bubblegum flavored… Where are all of the traditional ones?? Your cheesecake looks like a wonderfully rich and delicious holiday treat!

    • Oh dear – blue bubblegum-flavored candy canes. Sometimes, I think I’ve lived too long…

      Thank you for your kind words. I really think the recipe is worth a try.

      Merry Christmas (a bit early)!

      Nancy

      • It’s never too early to get in the Christmas spirit! Merry Christmas to you too!


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