Candy Cane Cheesecake #Christmas #cake

INGREDIENTS

For The Cheesecake

• 3 8-oz. bars cream cheese, softened
• 1 c. sugar
• 3 large eggs
• 1/4 c. sour cream
• 1 tsp. peppermint extract
• 2 tbsp. all-purpose flour
• 1 tsp. kosher salt
• 1/2 c. Crushed candy canes

For The Crust

• 1 sleeve graham crackers, finely crushed
• 5 tbsp. melted butter
• 1/4 c. sugar
• pinch of kosher salt

Fort The Topping

• Whipped cream, for dolloping
• Crushed candy canes, for garnish

INSTRUCTION

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Wrap backside of pan with aluminum foil and location on a baking sheet. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. upload eggs, separately, then bitter cream, flour, peppermint extract, and salt. gently fold in crushed candy canes.
2. Make crust: In a big bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press combination into organized pan.
3. Pour filling over crust. Bake till middle of cheesecake only barely jiggles, approximately 1 hour half-hour. (if you need to bake the cheesecake in a water tub, wrap backside of pan and region in a deep baking pan. Pour in sufficient boiling water to return up midway inside the baking pan.) flip off warmth, prop open oven door, and let cheesecake cool in oven, 1 hour, then get rid of aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. upload whipped cream alongside the border of cheesecake and sprinkle with overwhelmed sweet canes.