Mr. Food's Peppermint Swirl Cheesecake |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Years ago, Mr. Food put out a digest size magazine with this beautiful cheesecake on the cover. I made the cheesecake and remember loving it. Then my copy of this magazine bit the dust. Gone was the recipe :( Gone until this year, that is, when another magazine, Popular Plates Holiday Baking, put the same cheesecake on the cover and the recipe inside. I'm putting the recipe here, so I'll never lose it again! Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
2 eggs |
3/4 cup sour cream |
1 teaspoon vanilla extract |
1 teaspoon peppermint extract |
6 drops red food coloring |
1 (9 inch) graham cracker pie crust |
whipped cream and candy cane (to garnish) (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
3. Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into the pie crust.
4. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect.
5. Bake cheesecake for 30-35 minutes or until edges are set (the center will be slightly loose). Allow the cake to cool for 1 hour, then cover it and chill for at least 6 hours before serving.
6. To make it holiday-festive, garnish each slice of cheesecake with a dollop of whipped cream and a miniature candy cane.
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