I think one of the main reasons that I love the holidays is because you get to spend time with family over a meal. Yes, I am a lover of food but a meal just tastes better when you are surround by friends or family. So when it starts to cool down I fire up my oven and cook. Sometimes I make tried and true easy homemade recipes, other times I create something new. For this peppermint cheesecake, it was a completely new recipe for me. I’ve never made a plain cheesecake. Well, not plain. I’ve never made a peppermint cheesecake before. I’m happy to say that now I have, and that I’m glad my mom and husband were around to help me eat it!
When I first had the idea for a peppermint cheesecake I wasn’t sure how the flavors would go together. It turns out that peppermint is a great addition to a basic cheesecake! It was easy to make and it was gone within 2 days. Here is what I used to make it:
- 2 8 oz packages of cream cheese
- 3 eggs
- 1 cup sugar
- 1 teaspoon peppermint extract
- Red food coloring (optional)
- 5 candy canes crushed for garnish
- 1 cup graham cracker crumbs
- 1/2 cup of melted butter
- 1 tablespoon brown sugar
Preheat the oven to 300. Spray a springform pan with PAM Cooking Spray. Mix the melted butter, the graham cracker crumbs and the brown sugar together until moist. Press the mixture into the bottom of the pan to form the crust. Next, cream the sugar, cream cheese and peppermint extract in a medium mixing bowl. Add the eggs one at at a time and mix until blended. Pour over the crust. Add a few drops of the red food coloring and swirl it around with a toothpick. Bake for one hour. Top with crushed candy candy canes.
When I started baking this cheesecake I was worried that it would stick to the pan. I had tried a new recipe a few weeks ago and it bombed because the top half stayed in the pan. I used PAM Baking Spray and it almost slide off the bottom off the springform pan. I’m also pretty sure that I over baked the cheesecake because the top was brown, but it was so good that it didn’t matter. [I should have taken it out after the timer went off instead of leaving it in the oven. Lesson learned!]
Either way, I would say that my first cheesecake was a success. My mom agreed and my husband ate half of it the next day. I didn’t ask him, but I’m pretty sure he agreed as well. If you are using a regular pan, bake at 325 or 350.
Amount Per Serving: Calories: 3774 Cholesterol: 1301mg Sodium: 2088mg Carbohydrates: 298g Fiber: 2g Sugar: 255g Protein: 53g
If you are using a regular pan, bake at 325 or 350.
What is your favorite holiday treat?