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Peppermint Candy Cheesecake


  • 1 cup Graham cracker crumbs
  • 3/4 cup granulated sugar, divided
  • 1/4 cup melted butter plus 2 tablespoons melted butter
  • 1 1/2 cups sour cream
  • 2 eggs
  • 1 tablespoon flour
  • 2 teaspoons vanilla extract
  • 16 ounces cream cheese, softened
  • 1/2 cup coarsely crushed candy canes
  • Whipped cream
  • Chocolate leaves
  • Additional coarsely chopped candy canes


  1. Heat oven to 325 degrees F.
  2. Blend Graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8-inch springform pan; press mixture evenly over bottom.
  3. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla extract 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.

The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

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