Peppermint Patty Cheesecake – a delicious recipe with graham cracker crumbs, butter, cream cheese, cream cheese, condensed milk, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a
2
. Bake at 325u00b0 for 8-10 minutes or until set. Cool on a wire rack.
3
In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust.
4
Bake at 325u00b0 for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5
Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.
1121
kcal
Calories
83
g
Fat
67
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chocolate graham cracker crumbs (about 5 whole crackers), 2 tablespoons reduced-fat butter, melted, 2 packages (8 ounces each) fat-free cream cheese, 1 package (8 ounces) reduced-fat cream cheese, and more.
Yes, Peppermint Patty Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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