Peppermint Swirl Cheesecake
I bake a cheesecake every year for New Years Day. Usually it is either this recipe or a chocolate lace one which I will post shortly. This is a very pretty cheesecake, with a cream and pink marbled top.
Peppermint Party Cheesecake
Pillsbury Best Desserts
Crust
1-½ c. graham cracker crumbs (about 24 squares)
¼ c. margarine or butter, melted
Filling
3 (8-oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
1-½ c. sour cream
1 tsp. peppermint extract
2 to 3 drops red food color
1. Heat oven to 350°F. In medium bowl, combine crust ingredients, mix well. Press in bottom if ungreased 10-inch spring-form pan.
2. In large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and vanilla; blend well. Place 1 c. mixture in small bowl; stir in peppermint extract and food color.
3. Pour remaining cream cheese mixture into crust-lined pan. Drop spoonfuls of peppermint mixture over cream cheese mixture. Pull a knife randomly through batter in wide curves; turn pan and repeat for swirl effect.
4. Bake at 350°F. for 50 to 60 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
5. Just before serving, carefully remove sides of pan. Garnish as desired. Store in refrigerator.
Peppermint Party Cheesecake
Pillsbury Best Desserts
Crust
1-½ c. graham cracker crumbs (about 24 squares)
¼ c. margarine or butter, melted
Filling
3 (8-oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
1-½ c. sour cream
1 tsp. peppermint extract
2 to 3 drops red food color
1. Heat oven to 350°F. In medium bowl, combine crust ingredients, mix well. Press in bottom if ungreased 10-inch spring-form pan.
2. In large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and vanilla; blend well. Place 1 c. mixture in small bowl; stir in peppermint extract and food color.
3. Pour remaining cream cheese mixture into crust-lined pan. Drop spoonfuls of peppermint mixture over cream cheese mixture. Pull a knife randomly through batter in wide curves; turn pan and repeat for swirl effect.
4. Bake at 350°F. for 50 to 60 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
5. Just before serving, carefully remove sides of pan. Garnish as desired. Store in refrigerator.