- Recipes Home
- Interest Groups
Peppermint Cheesecake Recipe
|Vanilla wafer crumbs||1 1⁄4 Cup (20 tbs)|
|Melted margarine||3 Tablespoon|
|Ricotta cheese||30 Ounce (4 Cups)|
|Sugar||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4634 Calories from Fat 2028
% Daily Value*
Total Fat 229 g352.2%
Saturated Fat 110.4 g552.2%
Trans Fat 0 g
Cholesterol 1113 mg
Sodium 2670.1 mg111.3%
Total Carbohydrates 516 g172.1%
Dietary Fiber 5.9 g23.6%
Sugars 280.8 g
Protein 132 g264%
Vitamin A 131.7% Vitamin C 2.3%
Calcium 208.9% Iron 65.2%
*Based on a 2000 Calorie diet
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Place candies in heavy plastic bag.
Crush with meat mallet or hammer.
Reserve 14 cup large pieces for garnish; stir remaining crushed candies into batter.
Pour batter over crust.
Bake at 350°F 1 hour or until center is just set.
Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
Just before serving, garnish cake around top edge with reserved crushed candies and mint leaves, if desired.