If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!

Mrs Sarah
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

378 calories; 22.6 g total fat; 86 mg cholesterol; 288 mg sodium. 38.8 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
06/09/2018
Turned out great! I made for a winter/Christmas party and everyone loved it! This is best in the winter time with some hot cocoa. Read More
(1)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2018
Turned out great! I made for a winter/Christmas party and everyone loved it! This is best in the winter time with some hot cocoa. Read More
(1)
Rating: 5 stars
06/09/2018
Turned out great! I made for a winter/Christmas party and everyone loved it! This is best in the winter time with some hot cocoa. Read More
(1)