Recipes

Recipes: CANDY CANE WEEK: CANDY CANE CHEESECAKE

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.

INGREDIENTS

1 1/2 cups chocolate wafer crumbs

1/3 cup butter, melted

2 tablespoons sugar

FILLING:

3 packages (8 oz. each) cream cheese, softened

3/4 cup sugar

3 tablespoons all-purpose flour

4 eggs

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

DIRECTIONS

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.

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