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Peppermint Cheesecake
Delicious and Vegetarian!
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Course
Dessert, Snack
Cuisine
American, Pastry, Vegan
Equipment
9-inch Springform pan
Small Bowl
Large bowl
Mixer or Blender
Large Baking Pan
Ingredients
Crust
2-1/2
cups
Cream-filled chocolate cookie crumbs
1/3
cup
Butter
melted
Filling
5
8oz pkgs
Cream Cheese
softened
1
cup
Sugar
1
cup
Sour Cream
3
Tbsp
All-Purpose Flour
3
tsp
Vanilla
1
tsp
Peppermint Extract
3
large
Eggs
slightly beaten
2
pkgs
Andes Mint Candies
chopped
Topping
1
8oz pkg
Cream Cheese
softened
1/3
cup
Sugar
1
12oz pkg
Frozen whipped topping
thawed
1
handful
Miniature Candy and Andes Mints for Garnish
Instructions
Crust
Preheat oven to 325°F.
Place a greased 9 -inch Springform baking pan onto a sheet of foil and secure the foil around the base of the pan.
In a small bowl, combine cookie crumbs and melted butter. Press cookie mixture onto the bottom of pan and also up to 1 inch on the sides.
Put in oven and bake for about 10-12 minutes. Cool
Filling
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour, vanilla, and peppermint extract.
Add eggs; beat on low speed just until mixture in combined. Fold in chopped Andes Mints. Pour into cooled chocolate crust.
Place springform pan into a large baking pan; add 1 inch of hot water to larger pan.
Carefully place baking pans in to preheated oven. Bake for 1 hour 15 minutes or until the center is just set.
Carefully remove springform pan from the hot water bath and let cool
Carefully run a knife around the edge of the pan to loosen; let cool in springform pan for hour. Refrigerate overnight.
Topping
In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed whipped topping. Place topping over Cheesecake
Finishing Touches
Remove the Springform pan from the Cheesecake.
Garnish with Mini Candy Canes and Andes MintCandies
Keyword
vegetarian