No it's not.
Because--Cheesecake! Peppermint cheesecake!
Because I eat very little sugar or flour, cheesecake is the perfect dessert for me. I can use one of the good tasting non-sugar substitutes on the market and have a great treat.
This recipe is a full sugar one, and it's fabulous. When I'm being good, I substitute Splenda for the sugar and add a 1/4 cup Torani Sugarfree syrup and skip the crust. But, sometimes you have to splurge.
Crushed Peppermint Cheesecake
Ingredients
12 ounces
creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
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3 tablespoons
melted butter
1 1/2 pounds
cream cheese, at room temperature
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3/4 cup
sugar
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1/3 cup
sour cream
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4
eggs
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2 tablespoons
all-purpose flour
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1 teaspoon
vanilla
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1/2 teaspoon
peppermint extract
1/2 teaspoon
salt
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1/3 cup
coarsely crushed peppermint candy
Preparation
1.
Place cookies in a heavy zip-lock plastic bag and crush with a 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. Bake in a 300° oven until crust is slightly
darker and looks a bit dry, about 10 minutes (leave oven on).
2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
3. 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. 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.
4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.
2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
3. 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. 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.
4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.
I'd like to welcome Tracy Livesay to the blog today. Tracy, would you like a piece of cheesecake?
Tracy's featured book is
Pretending with the Playboy by Tracey Livesay
Commitment makes you weak. It's playboy Carter Richardson's motto. The only exception to the rule is his aunt, and when Carter learns she's terminally ill, he rushes to her bedside. Filled with fear and guilt—and desperate to ease his aunt's mind—Carter does the only thing a guy could do...he panics and blurts out that he's engaged to his aunt's enticing protegée.
Lauren Olsen has already had her heart crushed once by Carter. Against her better judgment, she agrees to keep up appearances—until Carter makes their “engagement” public in order to protect the family business. Now Lauren's torn between obeying her conscience, and obeying her desire. Because while she could never trust the womanizing Carter she once knew, she seems to be falling for the man beneath the playboy...
Pretending with the Playboy goes on sale 12/29 at Amazon and B&N.
As part of The 12 Days of Christmas celebration, Tracey donated a $10 B&N card to the prize list. Click HERE for this and many more random drawings. To follow the celebration, find a new recipe, pick up a holiday decorating or shopping tip, click HERE.
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