Peppermint Candy Cheesecake Recipe
Peppermint Candy Cheesecake Recipe photo by Taste of Home

Peppermint Candy Cheesecake Recipe

Publisher Photo
I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. —Linda Stemen, Monroeville, Indiana
TOTAL TIME: Prep: 50 min. Bake: 55 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 50 min. Bake: 55 min. + chilling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 eggs, lightly beaten
  • 30 peppermint candies, crushed
  • Red food coloring, optional
  • TOPPING:
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • Additional crushed peppermint candies

Nutritional Facts

1 slice equals 526 calories, 39 g fat (24 g saturated fat), 184 mg cholesterol, 321 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.

Directions

  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  3. Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies. Yield: 16 servings.
Originally published as Peppermint Candy Cheesecake in Taste of Home Christmas Annual Annual 2011, p153

Nutritional Facts

1 slice equals 526 calories, 39 g fat (24 g saturated fat), 184 mg cholesterol, 321 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.

Reviews for Peppermint Candy Cheesecake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 20, 2013

"It was okay if you like a lot of creative cheesecakes, but my family prefers the old stand by, New York Cheese cake. I thought I would try it, but it didn't go over that well."

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