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| Peppermint Cheesecake |
"If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!"
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
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 5H50M |
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- Preheat oven to 325 degrees F (165 degrees C).
- Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
- Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
- Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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