Christmas Peppermint Cheesecake

     Crust:

• 2 cups chocolate graham crackers crushed
• ¼ cup sugar
• ½ cup butter (room temp)

     Cheesecake filling:

• 4- 8oz pkgs cream cheese (room temp)
• 1 cup sugar
• 4 eggs
• 2 tsp vanilla
• 2 tsp peppermint extract
• 1 cup sour cream
• ½ cup crushed candy canes
• 1 drop red food dye

• Royal Oak® 100% Charcoal Pellets 
• Pellet Smoker
• Parchment Paper
• Mixing Bowl
• Mixing Spoon

1. Load pellet grill with Royal Oak 100% Charcoal Hardwood Pellets and preheat to 350 degrees.

2. Line a 9” springform pan with parchment paper and spray with non-stick cooking spray.

3. In a mixer bowl add cream cheese and beat well until smooth with no lumps.

4. Add sugar and beat well until combined.

5. Add eggs one at a time until mixed.

6. Then add vanilla extract, peppermint extract, sour cream, and drop of red food coloring mix well.

7. Add ½ cup of crushed candy canes.

8. Place mixture in springform pan. In a large baking pan add 1” of water and place springform pan in.

9. Decrease pellet grill to 300 degrees and bake cheesecake for 1 ½ hours then turn off heat and keep on grill for another hour.

10. Remove and cool to room temp. Then refrigerate for 8 hours.

11. Cut and Enjoy!