Ingredients

The following ingredients have 4 Servings
  • ¾ C graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ C unsalted butter (melted)
  • 2 - 8 oz cream cheese (softened)
  • ½ C sugar
  • ½ C sour cream
  • ¾ tsp pure peppermint extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 1 C crushed peppermint candy
  • 1 C heavy whipping cream
  • ½ C powdered sugar
  • 1 tsp pure vanilla extract
  • 1 large piping bag with star tip
  • ¾ C crushed peppermint candy
  • Mini candy canes for topping

Instruction

  • Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
  • Using a medium bowl, combine all ingredients and mix until combined
  • Using a tablespoon, scoop the crust into the cupcake liners
  • Using a flat bottomed round cup, press the cup into the crust to make a firm crust
  • Set aside
  • Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
  • Beat in the sour cream, peppermint and salt until combined
  • Beat in 1 egg at a time until combined
  • Fold in ½ C of the crushed peppermint candy
  • Scoop 2 ½ tbsp of the cheesecake mixture into the crust
  • Sprinkle some more of the crushed peppermint candy on top
  • Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
  • Allow the cheesecakes to cool for a few hours in the fridge
  • Using a medium bowl, beat together all ingredients until stiff peaks form
  • Scoop into the piping bag
  • Pipe dollops on top of the cheesecakes
  • Sprinkle some of the crushed peppermint candy on top and place a mini candy cane on top
  • Enjoy!