Peppermint Cheesecake
Prep Time: 30
Cook Time: 60
Serves: Serves: 8
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
Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.
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.
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.