Candy Cane Cheesecake

Ingredients

Crust
• 1 1/2 cups crushed graham crackers
• 1/4 cup white sugar
• 1/3 cup butter, melted
Filling
• 2 cups ricotta cheese
• 2 cups mascarpone cheese
• 3 tbsp 35% cream
• 3 eggs
• 3/4 cup white sugar
• 2 tsp vanilla

Instructions

1. Preheat oven to 375 F.
2. In a small bowl, combine graham cracker crumbs and sugar, then add melted butter and stir. Using a non-stick mini muffin tin, spoon 1 tsp of the graham cracker mixture into the bottom of each mold, and flatten with back of spoon. Bake for 4 minutes, then remove from oven and allow the pan to cool.
3. Lower oven to 350 F.
4. In a mixing bowl, combine ricotta, mascarpone, cream, eggs, sugar and vanilla. Using a hand mixer, mix on low speed until texture is smooth. Refrigerate for 30 minutes.
5. Fill molds to the top with mixture. Bake for 18-20 minutes until top of cake is firm when lightly touched. Allow to cool for 15 minutes. (Cakes will fall slightly in the middle.)
6. Invert pan onto a cutting board covered with saran wrap. Gently tap the bottom of each mold to release cakes onto board. If cakes don’t release, insert a very thin knife down the side of the mold and nudge the cake at the bottom.
7. Decorate with crushed candy canes. Makes 48.