RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1549
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| Recipe Name: |
Candy Cane Cheesecake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 325 degrees. Combine crumbs, 2 tablespoons sugar and melted butter. Press into bottom of greased 9 inch springform pan. In food processor, blend sour cream, ½ cup sugar, eggs, flour and extracts until smooth. Add cream cheese and 2 tablespoons butter, blending until smooth. Stir in crushed candy. Pour into crust.
Bake on lowest rack of oven for 50 to 60 minutes or until center is set. Allow to cool completely (it may crack while cooling); then refrigerate overnight.
To serve, use a knife to loosen sides of cake from pan; remove sides. Place cream, 1/4 cup sugar and 3/4 teaspoon vanilla in a large mixing bowl. Beat at high speed until soft peaks form. Spread or decorate top of cheesecake. |
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| Nutrition per Serving: |
| Calories: |
460 |
Total Carbs: |
15.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
151.8 |
Fat: |
41.8 |
Protein: |
9.94 |
| Fiber: |
0.29 |
Sodium: |
254.71 |
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