Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Peppermint Pattie Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 21  Minutes

Ingredients

  Amount Per Serving % DV *
Calories640
Calories from Fat310
Total Fat34 g52% DV
Saturated Fat19 g95% DV
Trans Fat1 g
Cholesterol145 mg48% DV
Sodium310 mg13% DV
Total Carbohydrates79 g26% DV
Dietary Fiber2.0 g8% DV
Sugars61 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories640
Calories from Fat310
Total Fat34 g52% DV
Saturated Fat19 g95% DV
Trans Fat1 g
Cholesterol145 mg48% DV
Sodium310 mg13% DV
Total Carbohydrates79 g26% DV
Dietary Fiber2.0 g8% DV
Sugars61 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 3/4 cup sugar
  • 1/2 cup dairy sour cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 18 YORK Peppermint Patties small (1-1/2 inch) , 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. Makes 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.