Crushed-Peppermint Cheesecake

Name: Crushed-Peppermint Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 3 Tbsps melted butter; 340 grams creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces; 680 grams cream cheese, at room temperature; 4 eggs; 2 Tbsps all-purpose flour; 79 milliliters coarsely crushed peppermint candy; 1 teaspoons peppermint extract; 1 teaspoons salt; 79 milliliters sour cream; 177 milliliters sugar; 1 teaspoon vanilla

This recipe serves 16. One serving contains 344 calories, 5g of protein, and 23g of fat. 1 person found this recipe to be flavorful and satisfying. If you have eggs, cream, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin.

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Equipment you will use

Ziploc Bags

Rolling Pin

Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan.

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Butter

Equipment you will use

Springform Pan

Bake in a 300 oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Ingredients you will need

Crust

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Oven

Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream.

Ingredients you will need

Cream Cheese

Sour Cream

Sugar

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Blender

Bowl

Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth.

Ingredients you will need

Peppermint Extract

Vanilla

All Purpose Flour

Egg

Salt

Pour cream cheese mixture into pan over baked crust.

Ingredients you will need

Cream Cheese

Crust

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Frying Pan

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim.

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Oven

Knife

Frying Pan

Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

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Paper Towels