Peppermint Cheesecake

This peppermint cheesecake has crushed peppermint candies in the filling baked on a graham cracker crust for a fabulous make-ahead festive dessert.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 378 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.

Step 3

Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

Step 4

Place cream cheese, sugar, and vanilla extract in a large bowl; beat with an electric mixer on low speed until smooth. Mix in eggs, one at a time, until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling onto prepared crust.