Easy Peppermint Cheesecake

Name: Easy Peppermint Cheesecake
Prep time: 20 min
Total time: 240 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¾ cup sugar, divided; ⅓ cup butter or margarine, melted; 2 pkg. brick cream cheese, softened; ½ tsp. vanilla; 2 eggs; 1 cup starlight mints, divided; 1 cup frozen whipped topping

This delightful peppermint cheesecake is a creamy and festive dessert perfect for the holiday season. The base is a buttery graham cracker crust made from finely crushed HONEY MAID Honey Grahams, melted butter, and a touch of sugar. The rich and velvety filling combines softened cream cheese, sugar, vanilla, and eggs, creating a smooth texture that melts in your mouth. Finely crushed starlight mints add a refreshing burst of peppermint flavor, both in the filling and as a colorful topping. A dollop of whipped topping adds the perfect finishing touch to this show-stopping treat. Easy to make and full of holiday cheer, it’s sure to impress your guests!

Let's whip it up

Prep time:

0 min

Total time:

0 h

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

PREPARATION

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.