Ingredients
24 oz cream cheese, softened
½ tsp mint extract
3 cups graham crackers, crushed
1 cup unsalted butter
3 tbsp brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
12 oz heavy cream, cold
½ tsp mint extract
¼ cup powdered sugar
drops green food coloring
dusting sugar, red and green-colored
chocolate
candy sprinkles
2¼ oz candy canes, crushed
Preparation
In a mixing bowl, combine the crushed graham crackers, butter, and brown sugar.
Transfer the graham cracker mixture into a 9-inch square springform cake tin. Spread the mixture evenly then press onto the bottom to form a thick base. Set aside in a chilled area.
In another mixing bowl, cream together the cream cheese and granulated sugar until fluffy.
Add the vanilla extract and beat until evenly incorporated.
Pour the cream cheese mixture over the crust and spread evenly to cover. Use an offset spatula to flatten the top.
Transfer to the chiller for 1 hour, or until the cheesecake firms up.
In a chilled mixing bowl, whip the heavy cream then gradually add the powdered sugar. Whisk until stiff peaks are achieved.
Fold in the mint extract and drops of green food coloring until evenly incorporated.
Spread this mint topping mixture evenly on the top of the cheesecake. Flatten the top using an offset spatula.
Decorate with dusting sugar, chocolate, candy sprinkles, and/or crushed candy canes.
Refrigerate for 30 minutes or overnight to set.
Cut into 8 bars and serve to guests and loved ones for Christmas. Enjoy!
