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Christmas Peppermint Candy Cheesecake Recipe
1 c Graham cracker crumbs
3/4 c Sugar
1/4 c Melted butter plus 2 tb Melted butter
1 1/2 c Sour cream
2 ea Eggs
1 tb Flour
2 ts Vanilla
16 oz Cream cheese, softened
1/2 c Coarsely crushed candy canes
Whipped cream, chocolate
Leaves, and more coarsely Chopped candy canes
Preheat oven to 325°F.
Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.
The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.
This is from Redbook magazine, December 1985.
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