PEPPERMINT CHEESECAKE

Peppermint Cheesecake image

People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois

Provided by Taste of Home

Time 1h55m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

2-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/3 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 teaspoons vanilla extract
1 teaspoon peppermint extract
3 large eggs, lightly beaten
1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
Miniature candy canes, optional

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.

Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.