Baked Peppermint Cheesecake RecipeBaked Peppermint Cheesecake Recipe Crust: 1 cup crushed chocolate sandwich cookies 3 tablespoons melted butter Preheat oven to 350 degrees. Combine crumbs and butter and press into the bottom of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Set aside. Filling: 3 (8 ounce) packages of cream cheese, softened 3/4 cup granulated sugar 3 eggs at room temperature 1 teaspoon vanilla 3/4 cup crushed peppermints, divided (or leftover candy canes) Decrease the oven temperature to 325 dgrees. With electric mixer, combine the cream cheese, sugar and vanilla until well blended. Addd the eggs one at a time, blending well after each addition. Stir in 1/2 cup of the peppermint candies. Pour the mixture over the crust and sprinkle with the remaining 1/4 cup of crushed peppermint candy. Bake at 325 degrees for 45 minutes or until the center is almost set. Remove from the oven and loosen the cake from the edge of the pan with a sharp knife. Cool to room temperature then refrigerate for at least 3 hours or overnight. Garnish with additional crushed peppermint candy if desired to create a festive dessert. Serves 12.
|
