• Cooking Time: 45
  • Servings:
  • Preparation Time:



  • 1 cup graham cracker crumbs
  • 3/4 cup sugar, divided
  • 6 Tbsp. butter, melted and divided
  • 1 1/2 cup sour cream
  • 2 eggs
  • 1 Tbsp. flour
  • 2 tsp. vanilla
  • 2 8-oz packages cream cheese, softened
  • 1/4 cup peppermint candies, coarsely crushed
  • Garnish: frozen whipped topping, thawed; crushed peppermint candies


  • Blend crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom of ungreased 8" round springform pan; press evenly over bottom.
  • Blend sour cream, remaining sugar, eggs, flour, and vanilla in a blender or food processor until smooth, stopping to scrape sides. Add cream cheese and blend; stir in remaining 2 Tbsp. melted butter until completely smooth. Fold in crushed candy and pour over crust.
  • Bake at 325 for 45 minutes. Remove from oven and run a knife around edge of pan. Cool, then refrigerate overnight. Loosen pan sides and remove springform; serve garnished with whipped topping and crushed candy.

Categories: Cheesecake  Dessert 
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