The best delicious Christmas Peppermint Candy Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Christmas Peppermint Candy Cheesecake recipe today!
Hello my friends, this Christmas Peppermint Candy Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Christmas Peppermint Candy Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Christmas Peppermint Candy Cheesecake.
What Makes This Christmas Peppermint Candy Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Christmas Peppermint Candy Cheesecake.
Ready to make this Christmas Peppermint Candy Cheesecake Recipe? Let’s do it!
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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 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. 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.
Yields
1 Cheesecake
Christmas Peppermint Candy Cheesecake
Ingredients
- 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 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
Instructions
- Preheat oven to 320F
- 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.
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