Crushed Peppermint Cheesecake

Cheesecake Factory-style peppermint cheesecake swirled with crushed candy canes on a mint Oreo crust, baked in a water bath.

Nutrition

616

Calories

Protein

43g

Carbs

46g

Fat

20		peppermint or mint creme Oreo cookies, finely crushed
3 tablespoons	45 ml	butter, melted
5		packages (8 ounces each) cream cheese, softened
1 cup	240 ml	sugar
1 cup	240 ml	sour cream
3 tablespoons	45 ml	all-purpose flour
2 teaspoons	10 ml	peppermint extract
4		large Nellie's Free Range Eggs, lightly beaten
1/2 cup	120 ml	crushed candy canes or peppermint candies
—		additional crushed candy canes or chopped Oreo cookies, optional

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and butter; press onto bottom and 1 in. up sides of prepared pan. Refrigerate 10 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 1-1/2 cups of batter to a small bowl; stir in crushed candy canes.
Pour plain batter over crust. Drop candy cane batter by tablespoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with additional crushed candy canes if desired.