Christmas Peppermint Candy Cheesecake - Recipe

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CHRISTMAS PEPPERMINT CANDY
CHEESECAKE

CRUST:

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

Preheat oven to 325°F.

Blend graham cracker crumbs, sugar, and melted butter in bottom of ungreased 8-inch springform pan; press mixture evenly over bottom.

Set aside while preparing filling.

FILLING:

1 1/2 cups dairy sour cream
1/2 cup sugar
2 eggs
1 tbsp. all-purpose flour
2 tsp. vanilla
2 (8 oz. ea.) pkgs. cream cheese, softened
2 tbsp. melted butter
1/2 cup coarsely crushed candy canes

In blender or food processor, blend dairy sour cream, sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan.

Bake at 325°F in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.

Serve topped with whipped cream and additional coarsely crushed candy canes, if desired.

Submitted by: Gloria Owen

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