Peppermint Cheesecake Recipe


Health IndexJust EnjoyCuisine
Main Ingredient


 Vanilla wafer crumbs1 1⁄4 Cup (20 tbs)
 Melted margarine3 Tablespoon
 Ricotta cheese30 Ounce (4 Cups)
 Sugar1⁄2 Cup (8 tbs)
 Half and half1⁄2 Cup (8 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Vanilla1 Teaspoon
 Salt1⁄4 Teaspoon
 Peppermint candies16
 Mint leaves4

Nutrition Facts

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


Mix all crust ingredients well.
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.