You are here

Peppermint Cheesecake

Holidaycooking's picture
Ingredients
  Crust 1
  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)
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 3
  Peppermint candies 16
  Mint leaves 4
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Ingredient: 
Cheese

Rate It

Your rating: None
4.05
Average: 4.1 (16 votes)