Friday, December 9, 2011

#9 Candy Cane Cheesecake

I know this picture isn't the best, but cheesecake is really difficult to cut smoothly! It still tastes the same! =)

CANDY CANE CHEESECAKE


2 8-oz pkg cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 tsp vanilla extract
1 tsp peppermint extract
red food coloring
1 9-inch graham cracker pie crust
whipped cream and mini candy canes for garnish

  • Preheat oven to 350 degrees F.
  • In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs and beat well. Add sour cream and vanilla, mix well.
  • Place 1/2 cup cream cheese mixture in a small bowl and stir in peppermint extract and few food coloring (enough to turn it a pretty shade!) and mix well. Pour the remaining cream cheese mixture into pie crust.
  • Drop peppermint cream cheese mixture by spoonfuls into cream cheese mix and swirl with a knife to create marbled effect.
  • Make for 45 minute, or until edges are firm and the middle is slightly loose.
  • Allow to cool 1 hour then cover and chill at least 6 hours before serving.
  • Top with garnishes!
I made a little too much of the batter red, so the marbled look isn't as clear as I hope...so less is better!


1 comment:

Erin @ Cooking on Whim said...

This still looks delicious, even though you call if a "bad picture". What a festive dessert--- this would be welcome at any dessert table, I am sure!

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