Delicious and Vegetarian!
American, Pastry, Vegan
9-inch Springform pan
Mixer or Blender
Large Baking Pan
Cream-filled chocolate cookie crumbs
Andes Mint Candies
Frozen whipped topping
Miniature Candy and Andes Mints for Garnish
Preheat oven to 325°F.
Place a greased 9 -inch Springform baking pan onto a sheet of foil and secure the foil around the base of the pan.
In a small bowl, combine cookie crumbs and melted butter. Press cookie mixture onto the bottom of pan and also up to 1 inch on the sides.
Put in oven and bake for about 10-12 minutes. Cool
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour, vanilla, and peppermint extract.
Add eggs; beat on low speed just until mixture in combined. Fold in chopped Andes Mints. Pour into cooled chocolate crust.
Place springform pan into a large baking pan; add 1 inch of hot water to larger pan.
Carefully place baking pans in to preheated oven. Bake for 1 hour 15 minutes or until the center is just set.
Carefully remove springform pan from the hot water bath and let cool
Carefully run a knife around the edge of the pan to loosen; let cool in springform pan for hour. Refrigerate overnight.
In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed whipped topping. Place topping over Cheesecake
Remove the Springform pan from the Cheesecake.
Garnish with Mini Candy Canes and Andes MintCandies
Peppermint Cheesecake https://cheflynnmichelle.com/tis-the-season/ December 2, 2020