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Recipes

Peppermint Cheesecake

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INGREDIENTS

  • =Crust:
  • 1-1/4 cups vanilla wafer crumbs
  • 3 Tbsp. butter or margarine, melted
  • =Filling:
  • 4 cups (30 oz.) Sargento® Light Ricotta Cheese
  • 1/2 cup sugar
  • 1/2 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 cup crushed peppermint candies (about 16 candies)
  • Fresh mint leaves (optional)
 

DIRECTIONS

  • 1

    Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.

  • 2

    Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in large bowl of electric mixer; beat until smooth. Add eggs, one at a time; blend until smooth. Reserve 1/4 cup larger pieces of candy for garnish; stir remaining crushed candies into batter. Pour batter over crust.

  • 3

    Bake in preheated 350°F oven 1 hour or until center is just set. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer. Before serving, garnish cake around top edges with reserved crushed candies and mint leaves, if desired.

Peppermint Cheesecake

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 300

Total Fat 13.8g

Saturated Fat 7.5g

Trans Fat 3.1g

Polyunsaturated Fat 1.1g

Cholesterol 120g

Sodium 283g

Carbohydrates 31g

Protein 13g

Dietary Fiber 0g

Vitamin A 90g

Vitamin C 1g

Calcium 199g

Iron 1g