Ingredients
Directions
1. After preheating oven to 325°F, grease a 9-inch pan with cooking spray. 2. In a large bowl, beat cream cheese and sugar using a stand mixer. Add eggs one by one, then add in sour cream, flour, peppermint extract, and salt; after it’s thoroughly mixed, fold in crushed candy canes gently. 3. In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press into pan and pour filling over evenly. 4. Bake for one hour, or until the center of the cheesecake only moves a little bit when wiggled. 5. Cool cheesecake in the oven for about 30 minutes after it’s done. 6. Take off aluminum foil and refrigerate the cake for at least four hours (preferably overnight.) 7. Add whipped cream across the top, sprinkle with cinnamon and nutmeg if desired, and place peppermints along the edges for garnish before enjoying!