Peppermint & Vanilla Cream Cheesecake
1. For the crust: Crush graham crackers into fine crumbs in a food processor. Mix the crumbs with the sugar, salt and melted butter. Press the crumb mixture evenly into the bottom and all the way up the sides of a 9-inch springform pan. Chill in freezer for 15 min.

2. For the cheesecake: Beat the cream cheese until smooth. Add the sugar and mix to combine. Beat in the peppermint and vanilla extracts and carefully fold in the crushed peppermint candy. Stir in 2 or 3 drops red food coloring until filling is a light-pink color. Pour filling into the crust; smooth top with a spatula and refrigerate cheesecake until firm, 2 1⁄2 to 3 hr.

3. Mix together the sour cream and confectioners’ sugar and spread mixture evenly over the top of the cheesecake. Chill one additional hour; serve with extra crushed peppermint on top.



25 chocolate graham crackers
1 tbsp granulated sugar
1⁄4 tsp salt
12 tbsp unsalted butter, melted


3 8-oz pkgs cream cheese
1 cup granulated sugar
1⁄2 tsp peppermint extract
1 tsp vanilla extract
1⁄4 cup crushed peppermint candy, plus more for garnish
Red food coloring
1 cup sour cream
1⁄4 cup confectioners’ sugar