Best Crushed Peppermint Cheesecake Recipes

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PEPPERMINT CHEESECAKE



Peppermint Cheesecake image

If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!

Provided by Mrs Sarah

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h50m

Yield 10

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 tablespoon vanilla extract
2 eggs
½ cup crushed peppermint candies, divided
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
  • Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
  • Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g

CRUSHED-PEPPERMINT CHEESECAKE



Crushed-Peppermint Cheesecake image

Make and share this Crushed-Peppermint Cheesecake recipe from Food.com.

Provided by SweetSueAl

Categories     Cheesecake

Time 6h10m

Yield 12-16 serving(s)

Number Of Ingredients 11

12 ounces cream-filled chocolate sandwich cookies, such as Oreos, broken into pieces
3 tablespoons melted butter
1 1/2 lbs cream cheese, at room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint candy

Steps:

  • Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
  • Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
  • Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
  • Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.

Nutrition Facts : Calories 449.1, Fat 31.1, SaturatedFat 16.7, Cholesterol 143.3, Sodium 450, Carbohydrate 35.9, Fiber 0.9, Sugar 24.4, Protein 8.3

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