Peppermint Cheesecake

sobota, 25 stycznia 2014

Peppermint Cheesecake

Time: 5 hrs

Ingredients

  • 12 ounces oreos cream-filled chocolate sandwich cookies, broken into pieces
  • 3 tablespoons melted butter
  • 1 1/2 lbs cream cheese, at room temp
  • 3/4 cup sugar
  • 1/3 cup sour cream
  • 4 eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • 1/3 cup coarsly crushed candy cane

Directions

  • 1 Place cookies in a heavy zip lock bag and crush with a rolling pin.
  • 2 Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
  • 3 mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
  • 4 Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
  • 5 Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
  • 6 Beat in sour cream.
  • 7 Add eggs one at a time, beating after each additioon.
  • 8 Beat in flour, vanilla, peppermint extract and salt until smooth.
  • 9 Pour cream cheese mixture into pan over baked crust.
  • 10 Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour.
  • 11 Run a knife around edge of pan rim.
  • 12 Place pan on a wire rack and cool cheesecake completely in pan.
  • 13 Cover and chill until cold, at least 4 hours or up to 2 days.
  • 14 Run a knife around edge again, then release rim.
  • 15 If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
  • 16 Decorate top of cake with crushed candycane, pressing in gently with your hands.

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