Ingredients
- 3 (8 oz each) cream cheese, softened
- 3 tablespoons cornstarch
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/4 cup Dixie Crystals Light Brown Sugar
- Pinch salt
- 2 tablespoons peppermint extract
- 3 large eggs
- 2/3 cup sour cream
- 1/2 cup heavy cream
- Mini chocolate chips, optional
- Crushed candy canes, optional
Directions
- Preheat oven to 325°F.
- Place one 8-ounce package of cream cheese, 1/2 cup of sugar and cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in remaining packages of cream cheese.
- Increase mixer speed to high and beat in remaining sugar. Next beat in the salt and peppermint extract. Blend in eggs one at a time, beating only until thoroughly blended. Mix in sour cream and heavy cream. Be careful not to over-mix batter.
- Pour batter into silicone molds. Bake cheesecakes until top is lightly browned, roughly 25 minutes. Bake time is determined by the size of your mold. This recipe was formulated using a 6-cavity half sphere mold. Smaller molds will require less bake time.
- Remove from oven and allow to cool. Refrigerate until ready to serve. Invert mold onto serving platter.
- Garnish with additional chocolate chips and crushed candy, if desired.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.