Peppermint Cheesecake

Published on June 19, 2020

Total Time:

5 hrs 50 mins

Yield:

1 9-inch cheesecake

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• 2 (8 ounce) packages cream cheese, softened

• ½ cup white sugar

• 1 tablespoon vanilla extract

• 2 eggs

• ½ cup crushed peppermint candies, divided

• 1 (9 inch) prepared graham cracker crust

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.

I Made It

Nutrition Facts (per serving)

378Calories23g Fat39g Carbs6g Protein

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Nutrition FactsServings Per Recipe10Calories378% Daily Value *Total Fat23g29%Saturated Fat11g57%Cholesterol87mg29%Sodium288mg13%Total Carbohydrate39g14%Dietary Fiber0g1%Total Sugars27gProtein6gCalcium47mg4%Iron1mg7%Potassium91mg2%

None

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