Best Peppermint Patty Cheesecake Recipes

PEPPERMINT PATTY CHEESECAKE

Peppermint Patty Cheesecake image

Our Test Kitchen captures the coolness of winter in this rich and refreshing dessert. Lower in fat and cholesterol, it's an indulgence you can afford!

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 tablespoons reduced-fat butter, melted
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
3/4 teaspoon peppermint extract
2 eggs, lightly beaten
12 chocolate-covered peppermint patties, divided
1 teaspoon all-purpose flour

Steps:

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust., Bake at 325° for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.

Nutrition Facts : Calories 228 calories, Fat 8g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 296mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 9g protein.

PEPPERMINT PATTY CHOCOLATE CHEESECAKE

Peppermint Patty Chocolate Cheesecake image

Dreams do come true. I woke up a couple of days ago and could almost taste the cheesecake that I had dreamed about. So of course I jotted it down. Made it today. And all I can say is oh yea

Provided by Kathy Griffin

Categories Chocolate

Time 1h

Number Of Ingredients 12

Ingredients

10 oz cream cheese, room temperature
1/2 c sugar
1 large egg
1 Tbsp cocoa powder
2 Tbsp peppermint extract
CRUST
1 c chocolate graham cracker crumbs
3 Tbsp butter, melted
3 tsp sugar
GLAZE
12 peppermint patties ( small not the large ones)
2 Tbsp heavy whipping cream

Steps:

1. Preheat oven to 350. In a small bowl add melted butter and sugar to chocolate graham cracker crumbs. Mix well. Pour into a 10 inch springform pan and press down. Bake 10 minutes, remove from oven and let cool
2. In a bowl cream together cream cheese and sugar. Add cocoa and mix well. Add egg and peppermint extract and mix well. Pour onto cooled crust and spread to cover crust ( I wrapped my pan bottom with aluminum foil and place in a baking dish with 1 inch of water)
3. Bake in a preheated 350 degree oven for 50-55 minutes ( mine was 50) Let cool for 45-60 minutes before removing from pan. Let chill for well as long as you can with out cutting it :) ( about 3 hours)
4. In a microwave safe bowl break peppermint patties in pieces add heavy cream and microwave 1 minute. Stir well. Continue in 15 second burst until candies are melted and mixed well. Pour over cheesecake and let cool. Slice and enjoy.