Candy Cane Cheesecake Recipe Recipe

Name: Candy Cane Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. Chocolate Cookie Crumbs; 2 Tbsp. Sugar; 1/4 c. Butter or possibly margarine; 1 1/2 c. Lowfat sour cream; 1/2 c. Sugar; 3 x Large eggs; 1 Tbsp. Flour; 2 tsp Vanilla; 1/4 tsp Peppermint extract; 3 x 8oz pkgs. of Cream Cheese; 2 Tbsp. Butter; 2/3 c. Crushed peppermint candy

Servings: persons

1 1/3 c. Chocolate Cookie Crumbs
2 Tbsp. Sugar
1/4 c. Butter or possibly margarine
1 1/2 c. Lowfat sour cream
1/2 c. Sugar
3 x Large eggs
1 Tbsp. Flour
2 tsp Vanilla
1/4 tsp Peppermint extract
3 x 8oz pkgs. of Cream Cheese
2 Tbsp. Butter
2/3 c. Crushed peppermint candy

1
Preheat oven to 325F.
2
Combine first 3 ingredients and press into a 9-inch springform pan.
3
Blend lowfat sour cream, sugar, Large eggs, flour and both extracts till smooth.
4
Add in cream cheese and 2 Tablespoons butter.
5
Stir in crushed candy.
6
Pour into crust and bake on lowest rack of oven for 50-60 min or possibly till hard.
7
Allow to cold (top may crack) and chill overnight.
8
Remove from pan and serve.
9
Top with sweetened whip cream and garnish with candy cane if you like.

1310

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 c. Chocolate Cookie Crumbs, 2 Tbsp. Sugar, 1/4 c. Butter or possibly margarine, 1 1/2 c. Lowfat sour cream, and more.

Yes, Candy Cane Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Cheesecake Recipe

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