Yield: 16 Servings
Prep: 50 min.
Bake Time: 55 min. + chilling
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar
- 5 pkg. (8 oz. each) cream cheese, softened
- 1 c. sugar
- 1 c. sour cream
- 1 tsp. vanilla
- 1c. heavy whipping cream
- 1/4 c. confectioners sugar (also known as powdered sugar, icing sugar or sucre glace)
- Additional crushed peppermint candies or candy canes
Place a greased 10 inch springform pan on a double thickness of heavy duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350 or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies or candy canes and, if desired, a few drops of red food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to large pan.
Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In small bowl, beat cream until it begins to thicken. Add confectioners/icing sugar/sucre glace. Beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
©Taste of Home 2012