Peppermint Candy Cane Cheese Cake
  • Crust:
  • 1 1/3 cups crushed chocolate cookie crumbs
  • 2 TB Sugar
  • 1/4 cup Melted butter
  • Filling:
  • 1 1/2 cups Sour Cream
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 TB AP Flour
  • 2 tsp Vanilla Extract
  • 1/4 tsp Peppermint extract
  • 24 oz Cream Cheese (Softened)
  • 2 TB Butter
  • 2/3 cup Cruched Peppermint Candy Canes or Starlight mints.
  1. Preheat oven to 325
  2. Combine Cookie Crumbs, sugar and Butter in a small bowl, stir with a for and press into a 9 inch springform pan.
  3. Blend Sour Cream, Sugar, Eggs, Flour and both Extracts until smooth.
  4. Add cream cheese and butter, mix until incorporated uniformly.
  5. Fold in Crushed candy.
  6. Pour into crust and bake on the lowest rack of the oven for 50 - 60 minutes until almost firm in the center.
  7. Remove from oven and let cool for 15 minutes, then run a knife along the inside edge of the pan to release the cake from the sides (This will allow the side of the cake to pull away from the pan without cracking.
  8. Once cool, place in the refrigerator overnight, this will help the flavor mature a little.
  9. Serve each piece with a dollop of Chantilly Cream and a miniature candy cane.
Great for Christmas