Ingrédients pour Candy Cane Cheesecake
- Chocolate Cookie Crumbs
- 1 ½ cups granulated sugar
- Butter
- Sour Cream
- 4 large eggs
- White Flour
- Vanilla
- 1 teaspoon peppermint extract
- 3 (8 ounce) packages cream cheese, softened
- Peppermint Candy
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Comment préparer Candy Cane Cheesecake
- Preheat oven to 350°F (175°C). Crush candy canes into fine crumbs; set aside.
- In a medium bowl, combine graham cracker crumbs, crushed candy canes, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, gently whisk together the heavy cream and peppermint extract until soft peaks form. Gently fold this mixture into the cream cheese mixture.
- Pour the cream cheese mixture over the graham cracker crust. Spread evenly.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This will help prevent cracking.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Remove the sides of the springform pan before serving. Garnish with additional crushed candy canes and fresh peppermint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
163 g
Sugar
517g
Fat
1427g
Carbs
114g
