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Candy Cane Cheesecake

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“This is so yummy! Great for Christmas dessert! Adapted from Cathy Leslie's (Cat to her friends) CD, via Chef2Chef!”
1hr 15mins
1 cheesecake

Ingredients Nutrition


  1. Preheat oven to 325*F.
  2. Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
  3. Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
  4. Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!

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