Directions: |
Directions:Preheat oven to 375º. Spray a 9 inch springform pan with vegetable cooking spray. Wrap the outside of the pan with aluminum foil. (This will keep water from getting in while the cheesecake bakes in a water bath.) Have ready a large roasting pan that will hold the springform pan. In a medium bowl combine graham crumbs, sugar, and melted butter until well mixed. Pour into the prepared pan and press into an even, compact layer, going slightly higher (about 1 inch) on the sides. Chill until filling is ready. In a large bowl, combine cream cheese, sour cream, and sugar and mix on high speed with an electric mixer until light and fluffy, about 1 minute. Beat in vanilla. Reduce speed to low and add eggs, one at a time, mixing thoroughly and scraping sides of bowl with a spatula after each addition. Pour 2/3 of the batter into prepared pan.
Add finely ground candy canes to remaining batter and melted chocolate mix until well combined. Pour candy cane batter in an even layer on top of the first layer. Place pan in the larger roasting pan (like a turkey roaster) and fill with hot water about halfway up the side of the spring form pan (but not above the foil). Bake for 30 minutes, then reduce heat to 325º. Continue to bake for about 30-40 more minutes. It is done when it is evenly browned on the top and slightly giggles. (if it cracks it is overcooked). Open oven door and let the cheesecake sit in the oven for about another 15-30 minutes. Remove and cool to room temp, run a sharp knife around the edges then refrigerate for 24 hours before adding the next layer. At that time, in an electric mixer on high speed whip 1 cup of heavy cream until soft peaks form. Add in 1/4 cup of sugar, 1/2 cup of sour cream and whip until it is combined and the sugar dissolves. Add in your 1/4 cup of coarsely ground candy canes. Fold in with a rubber spatula. Spread over the cheesecake in an even layer and refrigerate at least another 2 hours before serving. |
This recipe for White Chocolate Peppermint Cheesecake is from