RCI-BR.004.0174.001
Christmas Peppermint Candy Cheesecake
Christmas Peppermint Candy Cheesecake from the Recidemia collection
Prep25 min
Cook5 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 3/4 cup
- Melted butter plus1/4 cup
- 2 tbsp
- 1 1/2 cup
- 2 unit
- 1 tbsp
- 2 tsp
- cream cheese16 ozsoftened
- Coarsely crushed candy canes1/2 cup
- whipped cream1 unitchocolate
- Leaves1 unitand more coarsely
- Chopped candy canes1 unit
Method
1
Preheat oven to 325°F. Combine graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in a bowl, mixing until the texture resembles wet sand.
2
Press the graham cracker mixture firmly into the bottom of a 6-inch springform pan, creating an even base layer. Bake for 5 minutes to set slightly.
5 minutes
3
Remove the crust from the oven and let cool while preparing the filling. Do not turn off the oven.
4
Beat softened cream cheese and remaining 1/2 cup sugar together in a large bowl with an electric mixer until smooth and creamy, about 2 minutes.
5
Add eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Do not overmix.
6
Stir together flour and vanilla, then add to the mixture along with sour cream and 2 tbsp melted butter, folding gently until just combined.
7
Fold in the coarsely crushed candy canes, reserving some pieces for garnish if desired.
8
Pour the filling onto the prepared crust and smooth the top with a spatula.
9
Bake at 325°F for 50-55 minutes, until the cheesecake is set around the edges but the center still has a slight jiggle when gently shaken.
55 minutes
10
Turn off the oven and crack the door open about 2 inches. Allow the cheesecake to cool in the oven for 30 minutes to prevent cracking.
11
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
12
Before serving, top with chocolate whipped cream, fresh mint leaves, and chopped candy canes for garnish.