People who bake with me always say that the tale of a good baker is someone who makes what they’ve set out to make and never has any extra batter. Well, I always have extra batter. When I’m cookie-cutting there are always leftover corners, bits that can mold together into a very small round cookie but not much else (I usually just feed the tapeworm). When I’m in the mood for cheesecake I always make the rookie mistake of getting ingredients for only one pie crust, so I’m left with a lot of extra batter.

What do you do with that batter, Michelle? you might ask. (Actually, someone did ask, which is why I’m telling you about it here.) Some people just eat it. Having a tablespoon of cookie dough left is no problem, but I personally can’t wrap my head around eating the extra five cups of cream cheese and sugar. Maybe that’s just me.

I wanted to find some use for the leftover candy canes from Christmas so I decided to make a peppermint cheesecake following cheesecake directions but adding peppermint extract and some candy cane pieces. Here’s what I used:

· 3 packages (8 oz each) cream cheese
· 3/4 cup sugar
· 3 tablespoons all-purpose flour
· 4 eggs
· 1 cup (8 oz) sour cream
· 3/4 teaspoon peppermint extract
· 4-5 crushed candy canes (depending on how many you want inside) + 2 crushed (for top)
· Oreo crust (ready-made, or make one yourself)

1. Beat cream cheese and sugar until smooth, then add flour. Mix well. Add eggs one at a time. Add sour cream. Beat all ingredients until smooth.
2. Mix in peppermint extract and crushed candy canes.
3. Pour to fill the pie crust.
4. Bake at 325° for 35 minutes or until the center is almost set. Cool for one hour.
5. Refrigerate over night. Garnish with crushed candy; refrigerate leftovers.

If you haven’t purchased two pie crusts, half the batter will remain. I simply took out a muffin pan, filled the muffin cups, and poured the leftover batter 3/4 full in each of those. You can also smash graham crackers or a vanilla wafer on the bottom for makeshift crust, but I didn’t have either of those on hand. The cheesecake cupcakes are just as good without the makeshift crust. Bake at the same temperature, shorter time (325° for 30 minutes). Follow the same instructions for cooling and refrigeration as well, or eat them warm. Garnish with remaining crushed candy canes. Makes about 12, depending on how much batter you have leftover.

There you have it! A full-sized cheesecake and some little ones to boot. These ideas only get rid of about six of your candy canes unless you want crunchy cheesecake; in that case, by all means, crush more and mix ‘em in!