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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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5 h 50 m servings 378 cals
Original recipe yields 10 servings (1 9-inch cheesecake)

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
  4. Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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