Ingredients
3 8-oz. bars cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
1 tsp. peppermint extract
2 tbsp. all-purpose flour
1 tsp. kosher salt
1/2 c. Crushed candy canes
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. sugar
pinch of kosher salt
Whipped cream, for dolloping
Crushed candy canes, for garnish
Preparation
Step 1Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Wrap bottom of pan with aluminum foil and place on a baking sheet. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, flour, peppermint extract, and salt. Gently fold in crushed candy canes.Step 2Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press mixture into prepared pan.Step 3Pour filling over crust. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight. Step 4Add whipped cream along the border of cheesecake and sprinkle with crushed candy canes.
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