A photo of Peppermint Cheesecake

Summary

  • Difficulty:
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8
  • 83 people call this recipe a favorite
  • Rating: (2 ratings)

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Peppermint Cheesecake

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.

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