Are you like me and have leftover candy canes from the holidays? Here’s a scrumpdillyicious recipe that will highlight the peppermint candy.
Ingredients:
Crust:
- 25 Chocolate Graham Crackers
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 3/4 cup Unsalted Butter, melted
Cheesecake:
- 3 8-ounce packages Cream Cheese, softened
- 1 cup Sugar
- 1/2 teaspoon Peppermint Extract
- 1 teaspoon Vanilla Extract
- 1/4 cup crushed Peppermint Candy, + more for topping
- Red Food Coloring
- 1 cup Sour Cream
- 1/4 cup Powdered Sugar
Directions:
CRUST:
- Crush graham crackers into fine crumbs in a food processor (or put in a plastic bag and pound with a rolling pin or mallet).
- Mix the crumbs with the sugar, salt, and melted butter.
- Press the crumb mixture evenly into the bottom and up the sizes of a 9-inch springform pan.
- Chill in freezer for 15 minutes.
CHEESECAKE: - Beat the cream cheese until smooth.
- Add the sugar and mix to combine.
- Beat in the peppermint and vanilla extracts.
- Fold in the crushed peppermint candy.
- Stir in 2-3 drops red food coloring to obtain the desired pink color.
- Pour filling into the crust. Smooth the top with a spatula and refrigerate until firm(approximately 3 hours).
- Mix together sour cream and powdered sugar. Spread mixture over the top of the cheesecake. Chill an additional hour.
- When ready to serve, top with extra crushed pieces of peppermint candy.
Nancy Roe
Author