Candy Cane Cheesecake

Candy Cane Cheesecake
This cheesecake is another great way to enjoy Candy Canes this holiday season. Click here for recipe.

Yield: 16 Servings
Prep: 50 min.
Bake Time: 55 min. + chilling

Ingredients:
Crust:
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar

Filling:

• 5 pkg. (8 oz. each) cream cheese, softened
• 1 c. sugar
• 1 c. sour cream
• 1 tsp. vanilla

Topping:

• 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

Directions:
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

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