Christmas Peppermint Candy Cheesecake


  • 1 cup Graham cracker crumbs
  • 3/4 cup Granulated sugar|Sugar
  • 1/4 cup Melted butter plus
  • 2 tbsp Melted butter
  • 1 1/2 cup sour cream
  • 2 ea eggs
  • 1 tbsp flour
  • 2 tsp vanilla
  • 16 oz cream cheese, softened
  • 1/2 cup Coarsely crushed candy canes
  • whipped cream, chocolate
  • Leaves, and more coarsely
  • Chopped candy canes


  1. Preheat oven to 320 degrees
  2. Blend graham cracker crumbs, 1?4 cup Granulated sugar|Sugar, and 1?4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom.
  3. In blender or food processor, blend sour cream, remaining 1?2 cup Granulated sugar|Sugar, eggs, flour and vanilla until smooth.
  4. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.
  5. Stir in crushed candy canes, then pour mixture over crust in pan.
  6. Bake in lower third of oven for 45 minutes.
  7. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.
  8. The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.
This article uses material from the "Christmas Peppermint Candy Cheesecake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License