Mini Peppermint Cheesecakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 5 drops Food coloring, red
  • 1 tsp Peppermint extract
  • 8 tbsp Sugar
  • 1 1/4 cups White chocolate chips

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 4 tbsp Butter
  • 2 (8 ounce boxes Cream cheese

• Desserts

  • 6 Candy canes broken into small pieces

Found on smalltownwoman.com

Description

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter melted
• 2 (8 ounce) boxes cream cheese
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon peppermint extract
• 5 drops red food coloring
• 1 egg
• 1 1/4 cups white chocolate chips
• 6 candy canes broken into small pieces

Directions

• Preheat oven to 325 degrees. Spray mini cheesecake pan with nonstick baking spray.
• Combine graham cracker crumbs, 2 tablespoons sugar and melted butter. Divide evenly in the pan; pressing gently to the bottom.
• In stand mixer blend cream cheese, sugar and peppermint extract until smooth. Add the egg and food coloring; mix just until blended in on low.
• Bake for 25-30 minutes.
• Remove from oven and chill for several hours or overnight before removing from pan.
• Melt white chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of white chocolate and broken candy cane pieces.