Shelly's Recipe

CREAMY PEPPERMINT CHEESECAKE

Category: Cheesecake

2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 tsp vanilla extract
1 tsp peppermint extract
6 drops red food color
1 (9 inch)aham cracker pie crust
Whipped cream and candy canes for garnish

Preheat the oven to 350. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.

Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and food color; mix well.

Pour the remaining cream cheese mixture into the pie crust. Smooth the top.

Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until the edges are set (the center will be slightly loose).

Allow to cool for 1 hour then cover and chill for at least 6 hours before serving.

To serve, top each slice with a dollop of whipped cream and a miniature candy cane, if desired.