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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Cheesecake? Please, Cake!

Cheesecake? Please, Cake!

White Chocolate Peppermint Cheesecake
(Great for the holidays!)
Ingredients:
1 1/2 cups graham cracker crumbs (or chocolate graham cracker crumbs)
3 tablespoons sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup sour cream
4 squares white chocolate, melted
4 eggs
1 cup thawed whipped topping
16 miniature candy canes

Directions:
Preheat oven to 325°. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham cracker crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped cream and candy cane.

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4 comments

1 hepette { 07.29.13 at 6:11 pm }

Donna….if you look at page 2 you will see the blueberry recipe

2 Donna { 07.28.13 at 5:20 pm }

Judy, you re right.. That is not from scratch . I like to know how to make natural lemon cake? Also I never knew that add ricotta cheese into cake, that sounds good, yummy! I noticed that picture shows blueberries in cake. It didn’t show the recipe of blueberry?

3 Judy { 07.24.13 at 2:00 pm }

I wouldn’t call this “from scratch” as the link suggests, when you’re using a store bought cake mix. I like to keep things natural and tend to shy away from processed foods. I guess you could incorporate your own homemade cake mix as the base. The ricotta does sound yummy but I’ve never seen a cheese cake using that. This recipe sounds like it would be more like a sponge cake.

4 Brendy { 07.24.13 at 10:05 am }

I always make a lemon/lime cheesecake with a ginger snap crust and add what ever fruit is in season …it is tart and the ginger is delightful. The ricotta cheese really is heart smart and I will incorporate in the next time I make cheesecake! I always use local honey instead of sugar. Thanks for the inspiration!

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