Peppermint Cheesecake

Makes 16
Prep 40 m
Chill 1440 m
Bake 60 - 70 m




  1. 1 of 6 Heat oven to 325 degrees F. Grease a nonstick 9-inch springform pan. Wrap pan with foil.
  2. 2 of 6 Mix crumbs and butter in a small bowl. Press over bottom and 1 inch up side of pan.
  3. 3 of 6 Process mint candies in food processor until very fine; you should have about 34 cup.
  4. 4 of 6 Beat cream cheese, sour cream and sugar in large bowl until smooth, 1 minute. Beat in eggs, one at a time, beating well after each. Stir in vanilla, mint flavoring and ground candy. Pour into springform pan. Place in larger pan; fill with warm water.
  5. 5 of 6 Bake in 325 degree F oven until edge is set and center is slightly wiggly, 60 to 70 minutes. Turn off oven. Prop oven door open slightly. Let cool in oven for 1 hour. Remove from water bath; transfer to wire rack and cool completely. Refrigerate for 24 hours.
  6. 6 of 6 To serve, remove side of springform pan. Garnish. Makes 16 servings.
Nutrition Information for Peppermint Cheesecake
Servings Per Recipe: 16
Per Serving: