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My review
Peppermint Cheesecake
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Mrs Sarah
"If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!"
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Ingredients
5 h 50 m servings 378 calsOriginal recipe yields 10 servings (1 9-inch cheesecake)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
- Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
- Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 378 calories; 22.6 g fat; 38.8 g carbohydrates; 5.6 g protein; 86 mg cholesterol; 288 mg sodium. Full nutrition