Perfect for any Christmas celebration, this Peppermint Cheesecake recipe has a chocolate graham cracker crust, crushed candy canes in the cheesecake layer, and is topped with whipped cream.
Preheat oven to 325° F.
Grease a 9" springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.
Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
Add in the sugar and salt and mix well.
Once the mixture comes together, press it into the bottom and up the sides of the springform pan.
Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together.
Add the eggs one at a time, until well mixed.
Now mix in the sour cream, flour, peppermint extract, and salt.
When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
Pour the filling into the crust.
Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
Spray dollops of whipped cream on the top. Enjoy!