Christmas Peppermint Candy Cheesecakechristmas, cheesecakes 1 cup graham cracker crumbs 3/4 cup sugar 1/4 cup melted butter plus 2 tablespoon melted butter 1 1/2 cup sour cream 2 each eggs 1 tablespoon flour 2 teaspoon vanilla 16 oz cream cheese, softened 1/2 cup coarsely crushed candy canes 1 whipped cream, chocolate 1 leaves, and more coarsely 1 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. This is from Redbook magazine, December 1985. We have been making this recipe every year since then!!!! |
