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Home > Recipes > Peppermint Pattie Cheesecake

Peppermint Pattie Cheesecake Recipe

Peppermint Pattie Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x Mini REESE’S Pieces x YORK Peppermint Pattie x HERSHEY’S Cocoa x
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Prep Time:
21 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 520 -
Calories from Fat 0 -
Total Fat 33g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup dairy sour cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 18 small (1-1/2 inch) YORK Peppermint Patties, unwrapped and quartered
  • 2 tablespoons milk
  • Whipped cream (optional)

Directions

1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 450°F.

2. Beat cream cheese, sugar, sour cream and vanilla in large bowl until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; blend just until smooth. Place peppermint pattie pieces and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or just until candy is melted and smooth when stirred. Add to cream cheese mixture, blending until smooth. Pour into prepared crust.

3. Bake 10 minutes. Reduce temperature to 250°F.; continue baking 40 to 45 minutes or until center appears set. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish with whipped cream, if desired. Cover; refrigerate leftovers. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted. Stir in 1-1/2 cups finely crushed vanilla wafers (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan.

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  • 5 stars

    3/19/2013

    This was a great cheesecake! The mint flavor was not overpowering and complemented the other flavors quite well. The preparation was easy and simple enough to follow even for this first time cheesecake baker.

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