INGREDIENTS
CRUST: 1-1/2 cups crushed chocolate cookie crumbs or graham cracker crumbs
3 tablespoons butter , melted 1 tablespoon granulated sugar
FILLING: 3/4 cup granulated sugar 16 ounces cream cheese , at room temperature 2 large eggs 1/4 cup sour cream 3 tablespoons heavy cream 1 teaspoon vanilla extract 1 teaspoon peppermint extract 20 Hershey’s candy cane kiss candies , chopped
TOPPING: 1 cup heavy cream 2 tablespoons powdered sugar 12 Hershey’s candy cane kiss candies
METHOD
Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 tablespoon sugar. Spoon 1-2 tablespoons of the crumb mixture into each well of the cupcake tin and press down to form a crust. Bake five minutes in the preheated oven, then remove. While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, three tablespoons of heavy cream, vanilla and peppermint extract until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool. Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!
www.onthemarket-pei.ca / 25
Made with FlippingBook Digital Proposal Creator