Peppermint Cheesecake

Peppermint Cheesecake
4 (10-inch) cheesecakes, 16 servings each


Ingredients Weights Measures
graham cracker crumbs 1 lb. + 4 oz. 1-1/4 qt.
sugar 8 oz. 1 cup
butter, melted 8 oz. 1 cup
PHILADELPHIA Original Cream Cheese, softened 10 lb. -
sugar 1 lb. + 12 oz. 1 qt.
sour cream 2 lb. 1 qt.
vanilla - 4 tsp.
eggs 2 lb. 16 each
peppermint candies, coarsely crushed 2 lb. 1 qt.


MIX ingredients. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (10-inch) springform pans (or 1 springform pan for trial recipe). Bake in 325°F-standard oven 10 min. Cool while preparing Filling.

PLACE cream cheese in 20-qt. bowl of electric mixer fitted with paddle attachment (or in small mixer bowl for trial recipe). Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in peppermint candies. Pour 2 qt. of the batter over each crust.

BAKE in 325°F-standard oven for 1 hour 5 min. to 1 hour 10 min. or until centers are almost set. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish with whipped topping and additional peppermint candies just before serving, if desired.

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