Peppermint Cheesecake

This minty dessert has a chocolate cookie crust. Top it with chopped peppermint candies before serving.

Ingredients
  • 18 chocolate sandwich cookies with white filling
  • 1/4 cup butter, melted
  • 30 striped round peppermint candies
  • 4 8 ounce package cream cheese, softened
  • 1 16 ounce carton dairy sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon peppermint extract or 3 drops peppermint oil
  • 4 eggs, lightly beaten
  • Chocolate curls and/or striped round peppermint candies, coarsely crushed
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How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Directions
1. 
Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.
For crust:
1. 
In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.
2. 
Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.
For filling:
1. 
In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.
2. 
Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
3. 
Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.
4. 
To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.

Variation

  • For a 9-inch springform pan:

    Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.

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