Christmas Peppermint Cheesecake
2 cups chocolate graham crackers crushed
¼ cup sugar
½ cup butter (room temp)
4- 8oz pkgs cream cheese (room temp)
1 cup sugar
2 tsp vanilla
2 tsp peppermint extract
1 cup sour cream
½ cup crushed candy canes
1 drop red food dye
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 8 hours.
11.Cut and Enjoy!