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RECIPES

Peppermint Cheesecake

servings
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Ingredients

Base
1-1/4 qt. Graham cracker crumbs
1/4 cups Butter, melted
Filling
7 lb. Sugar
1 oz. Flour
1 qt. Liquid whole eggs
1 lb. Sour cream
1 cups Vanilla

Instructions

Preparation Steps
  • Base:
  • Mix
    Crumbs and butter together. Press 1-1/2 cups onto bottom of each of 4, 10-inch springform pans. Bake in preheated convection oven at 375°F for 10 minutes. Cool.
  • Filling:
  • SIFT
    Crushed peppermint, discarding the fine dust and set aside sifted candy.
  • SET
    Up 20 qt mixer with flat paddle. Beat cream cheese, sugar and flour at LOW speed for 2 minutes, then at MEDIUM speed for 3 minutes.
  • Add
    Eggs. Mix at LOW speed for 30 seconds. Stop mixer; scrape bowl well. sour cream and vanilla; beat at LOW speed 30 seconds. Stop mixer; scrape well. Mix at LOW speed for 5-10 seconds longer.
  • Fold
    Crushed candies into cheesecake batter.
  • Pour
    Mixture, divided equally, over crusts. Bake in preheated convection oven at 275°F for 40-50 minutes with a pan of water on the bottom rack.
  • Remove
    From oven. Run sharp knife around edges to loosen. Cool on racks at room temperature. Refrigerate overnight before cutting.
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