Appetizers & Side Dishes
Peppermint Cheesecake
Prep Time: 30 min | Cook Time: 60 min | Servings: 8 | Calories: 299
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Prep Time
30 min
Cook Time
60 min
Servings
8
Calories
299
Ingredients
- =Crust:
- 1-1/4 cups vanilla wafer crumbs
- 3 Tbsp. butter or margarine, melted
- =Filling:
- 4 cups (30 oz.) Sargento® Light Ricotta Cheese
- 1/2 cup sugar
- 1/2 cup half-and-half
- 1/4 cup all-purpose flour
- 1 tsp. vanilla
- 1/4 tsp. salt
- 3 eggs
- 1/2 cup crushed peppermint candies (about 16 candies)
- Fresh mint leaves (optional)
Directions
- Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.
- Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in large bowl of electric mixer; beat until smooth. Add eggs, one at a time; blend until smooth. Reserve 1/4 cup larger pieces of candy for garnish; stir remaining crushed candies into batter. Pour batter over crust.
- Bake in preheated 350°F oven 1 hour or until center is just set. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer. Before serving, garnish cake around top edges with reserved crushed candies and mint leaves, if desired.
