Need a centerpiece for your dessert table on Christmas Day? Make this Peppermint Candy Cheesecake your centerpiece and your guests will be talking about it all the way till next Christmas! Here’s the recipe:
Prep Time 50mins Cooking Time 55mins Makes 16 servings.
Ingredients
Crust
- 1 cup graham cracker crumbs
- ⅓ cup coconut oil
- ¼ cup Coconut Sugar
Filling
- 5 packages (8 oz. each) cream cheese, softened
- 1 cup LC Coconut Sugar
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 3 teaspoons Leaner Creamer Peppermint Mocha
- 1 teaspoon vanilla extract
- 5 large eggs
- 30 peppermint candies, crushed
Toppings
- crushed candy canes
- Trader Joe’s Coconut Whip Cream
Instructions
1 Crust: Place a greased 10” springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In a small bowl, combine crust ingredients and then press onto the bottom of the prepared pan. Place pan on a baking sheet. Bake at 350°F until set, 8-18 minutes. Cool on a wire rack
2 In a large bowl, beat the cream cheese and sugar until smooth, then beat in the sour cream, eggs, flour, peppermint mocha powder, and vanilla. Fold in crushed candies and pour over crust. Place springform pan in a large baking pan; add 1” of hot water to a larger pan.
3 Bake at 350°F for 55-65 minutes, until center, is just set and top appears dull. Remove the springform pan from the water bath and let it cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 more hour and then refrigerate overnight.
4 Sprinkle with crushed candy canes and top it off with coconut whip cream, then serve!
