Peppermint Cheesecake
Submitted By: Mrs. Claus
Prep Time: 7.5 hours
Servings: 6-8
16 OZ softened cream cheese
1/2 CUP(S) sugar
2 eggs
3/4 CUP(S) sour cream
1 TSP vanilla extract
1 TSP peppermint extract
6 DROP(S) red food coloring
1 graham cracker pie crust 9 inch
whipped cream/candy canes as garnish
Preheat the oven to 350 degrees F.
In a large bowl, beat cream cheese and sugar until light and fluffy.
Add eggs to and mix well.
Add sour cream and vanilla.
Place 1/2 cup of the cream cheese mixture in a small bowl and add the peppermint extract and food coloring.
Pour the remaining cream cheese mixture into the graham cracker crust and smooth the top.
By the spoonful, add the peppermint mixture to the cream cheese mixture in the crust.
Use a knife to create a swirled/marbled effect on the top of the mixture.
Bake for 30 to 35 min until the edges are set- the center will be loose yet.
Allow to cool for 1 hour.
Cover and refrigerate for at least 6 hours.
When serving, add whip cream and a mini candy cane or starlight mint on top of each slice or if taking to a buffet, add some whipped cream to the center and add a mini candy cane to the top for a more festive look.