They're all over your house, your Christmas tree, your life. This week, we'll give you ideas for turning all those candy canes into fun holiday treats. Today's is a rich treat from Taste of Home magazine.
1 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
Never miss a local story.
2 tablespoons sugar
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 tablespoons all-purpose flour
1 cup (8 oz.) sour cream
2 tablespoons vanilla or white chips
1/2 to 3/4 teaspoon peppermint extract
Red liquid or paste food coloring
Crushed peppermint candy and whipped topping
Combine the first three ingredients; press onto the bottom of a 9-inch springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside.
In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers.
Bake at 325 for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer.
Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if. Refrigerate leftovers. Yield: 12-16 servings.