Peppermint Cheesecake Recipe

People are thrilled when they see me coming with this rich, smooth cheesecake—it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. 

—Carrie Price, Ottawa, Illinois

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Peppermint Cheesecake Recipe

TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling

MAKES: 16 servings

Ingredients

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2-1/2 cups cream-filled chocolate sandwich cookie crumbs

1/3 cup butter, melted

5 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup (8 ounces) sour cream

3 tablespoons all-purpose flour

3 teaspoons vanilla extract

1 teaspoon peppermint extract

3 eggs, lightly beaten

1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped

TOPPING:

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 carton (12 ounces) frozen whipped topping, thawed

Miniature candy canes, optional

Directions

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1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12-14 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired. Yield: 16 servings.

Nutritional Facts

1 slice: 711 calories, 51g fat (33g saturated fat), 153mg cholesterol, 424mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 10g protein.

Courtesy: Taste of Home