Peppermint Cheesecake

Peppermint Cheesecake
Photo provided by Project 8E4, LLC

Delcious and utterly desireable, check out Chef Dana's peppermint cheese cakes for a truly sweet treat.

12
Servings
610
Calories Per Serving
Deliver Ingredients

Ingredients

For the Crust

  • 2 Cups crushed Oreo cookies
  • 1 stick butter

For the Cake

  • 8 pepper mints crushed
  • 3 lb cream cheese
  • 2 cups sugar
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs

Directions

For the Crust

Combine 2 cups crushed Oreo and melted butter and mix thoroughly. Pour mixture in the bottom of a 10-inch spring-form pan and pat firmly and evenly in the bottom. I generally like to wrap my spring-form pans at the bottom with aluminum foil to ensure they will not leak.

 

For the Cake

In a food processor, blend the cream cheese, 2 cups of sugar, peppermint, and vanilla extract, until smooth. Add the eggs 1 at a time.

Pour the cheesecake batter into the spring-form pan. Place the pan in another larger pan. You want to create a water bath so that your cheesecake will bake slowly and evenly. Fill the larger pan with water and bake for 1 hour and 20 minutes until done.

One finished, allow the cheesecake to cool and put in the refrigerator.

Peppermint Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Peppermint Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
48g
73%
Sugar
38g
N/A
Saturated Fat
27g
100%
Cholesterol
176mg
59%
Protein
8g
16%
Carbs
40g
13%
Vitamin A
493µg
55%
Vitamin B12
0.4µg
6.2%
Vitamin D
1µg
0.2%
Vitamin E
0.7mg
3.4%
Vitamin K
5µg
6%
Calcium
119mg
12%
Folate (food)
17µg
N/A
Folate equivalent (total)
19µg
5%
Folic acid
1µg
N/A
Iron
0.9mg
4.7%
Magnesium
13mg
3%
Monounsaturated
12g
N/A
Niacin (B3)
0.2mg
1.2%
Phosphorus
141mg
20%
Polyunsaturated
2g
N/A
Potassium
178mg
5%
Riboflavin (B2)
0.2mg
11.5%
Sodium
435mg
18%
Sugars, added
33g
N/A
Trans
0.3g
N/A
Zinc
0.7mg
4.8%