4
1 rating

Peppermint Cheesecake

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

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.

Nutritional Facts
Servings12
Calories Per Serving610
Total Fat48g73%
Sugar38gN/A
Saturated27g100%
Cholesterol176mg59%
Protein8g16%
Carbs40g13%
Vitamin A493µg55%
Vitamin B120.4µg6.2%
Vitamin D1µg0.2%
Vitamin E0.7mg3.4%
Vitamin K5µg6%
Calcium119mg12%
Folate (food)17µgN/A
Folate equivalent (total)19µg5%
Folic acid1µgN/A
Iron0.9mg4.7%
Magnesium13mg3%
Monounsaturated12gN/A
Niacin (B3)0.2mg1.2%
Phosphorus141mg20%
Polyunsaturated2gN/A
Potassium178mg5%
Riboflavin (B2)0.2mg11.5%
Sodium435mg18%
Sugars, added33gN/A
Trans0.3gN/A
Zinc0.7mg4.8%