White Chocolate Peppermint Cheesecake |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 16 |
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Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.Grenville Samson, Oswego, New York Ingredients:
1-1/2 cups graham cracker crumbs |
1 tablespoon sugar |
1/2 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 tablespoon brown sugar |
1 cup (8 ounces) sour cream |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1 teaspoon peppermint extract |
6 eggs, lightly beaten |
1 cup white baking chips |
1 cup crushed peppermint candies, divided |
Directions:
1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies.
4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 1-1/4 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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