Peppermint Cheesecake

Recipe by podapo
READY IN: 5hrs




  • Place cookies in a heavy zip lock bag and crush with a rolling pin.
  • Pour into a buttered 9 inch springform pan and pour melted butter over crumbs.
  • mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.
  • Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes.
  • Meanwhile in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended.
  • Beat in sour cream.
  • Add eggs one at a time, beating after each additioon.
  • Beat in flour, vanilla, peppermint extract and salt until smooth.
  • Pour cream cheese mixture into pan over baked crust.
  • Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour.
  • Run a knife around edge of pan rim.
  • Place pan on a wire rack and cool cheesecake completely in pan.
  • Cover and chill until cold, at least 4 hours or up to 2 days.
  • Run a knife around edge again, then release rim.
  • If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
  • Decorate top of cake with crushed candycane, pressing in gently with your hands.