Peppermint Panache Cheesecake

Candy canes atop the cake hint at the crushed peppermints found in each slice.

Yield: 1 (9 inch) cheesecake

Ingredients

• 2 1/4 cups cream-filled chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 32 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup whipping cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup coarsely chopped cream-filled chocolate sandwich cookies
• 1/3 cup coarsely crushed hard peppermint candies
• 10 ounces premium white chocolate, finely chopped
• 1/3 cup whipping cream
• Small candy bars for garnish

Instructions

1. Combine 2 1/4 cups cookie crumbs and butter, stir well. Firmly press onto bottom and 2 inches up sides of a (9 inch) springform pan.
2. Bake at 350 degrees for 8 minutes.
3. Remove to a wire rack; let cool.
4. Reduce oven temperature to 325 degrees F.
5. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
6. Add 1/2 cup whipping cream, flour and vanilla extract; beat well.
7. Add eggs, one at a time, beating after each addition.
8. Stir in 1 cup chopped cookies and 1/3 cup crushed peppermint candies.
9. Pour batter into prepared crust.
10. Bake at 325 degrees F for 1 hour or until almost set.
11. Remove to a wire rack; let cool completely.
12. Cover and chill at least 8 hours.
13. Remove sides of springform pan.
14. Bring water to a boil in bottom of a double boiler; remove from heat.
15. Combine white chocolate and 1/3 cup whipping cream in top of double boiler; place over hot water. Heat until chocolate is melted and smooth, stirring constantly with a rubber spatula.
16. Let mixture cool slightly (3 to 5 minutes).
17. Spread white chocolate mixture over top and sides of cheesecake.
18. Garnish with candy canes.

Attribution

Christmas with Southern Living 1995