Peppermint Cheesecake
Description
This peppermint cheesecake has crushed peppermint candies in the filling baked on a graham cracker crust for a fabulous make-ahead festive dessert.
Ingredients
•
2 (8 ounce) packages cream cheese, softened
•
1/2 cup white sugar
•
1 tablespoon vanilla extract
•
2 eggs
•
1/2 cup crushed peppermint candies, divided
•
1 (9 inch) prepared graham cracker crust
Directions
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2
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.
3
Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling onto prepared crust.
4
Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
5
Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.