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Easy Peppermint Cheesecake

Easy Peppermint Cheesecake

Celebrate the holidays with this peppermint cheesecake dessert recipe! Bits of peppermint dot a classic cheesecake in this delicious homemade dessert.

Prep time20 min
Total time4hr 0min
ServingsMakes 10 servings.
  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¾ cup sugar, divided
  • ⅓ cup butter or margarine, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ tsp. vanilla
  • 2 eggs
  • 1 cup finely crushed starlight mints, divided
  • 1 cup thawed frozen whipped topping
  • Heat oven to 350°F.
  • Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.  Refrigerate while preparing filling.
  • Beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup of the crushed mints.
  • Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
  • Bake 40 min. or until center is almost set. Cool completely.
  • Refrigerate several hours.
  • Top with whipped topping and the remaining crushed mints just before serving.
Recipe Tips
  • Size-Wise
    Enjoy a slice of this rich indulgent dessert on occasion.
  • Variation
    Prepare recipe as directed, using 1-1/2 cups HONEY MAID Graham Cracker Crumbs and/or 2 pkg. (8 oz. each) Neufchatel cheese.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 25g 
   Saturated fat 15g 
   Trans fat .5g 
Cholesterol 100mg 
Sodium 270mg 
Carbohydrate 47g 
   Dietary fiber 0g 
   Total sugars 35g 
   Added sugars 33g 
Protein 5g 
Vitamin A25 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium4 %DV
Iron6 %DV
Potassium2 %DV

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