Ingredients
10
10 servings
- •2 (8 ounce) packages cream cheese, softened
- •0.5 cup white sugar
- •1 tablespoon vanilla extract
- •2 eggs
- •0.5 cup crushed peppermint candies, divided
- •1 (9 inch) prepared graham cracker crust
Instructions
- Preheat the 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 eggs, one at a time, until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling onto 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.
Nutritional Facts
Per 10 servings
- Calories: 378
- Carbohydrate: 39g
- Fat: 23g
- Fiber: 0g
- Protein: 6g
- Sugar: 27g
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