Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
5 hrs
Total Time:
5 hrs 50 mins
Servings:
10
Yield:
1 (9-inch) cheesecake
Ingredients
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
Place cream cheese, sugar, and vanilla extract in a large bowl; beat with an electric mixer on low speed until smooth. Mix in eggs, one at a time, until well-incorporated.
Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling onto prepared crust.
Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Nutrition Facts (per serving)
| 378 | Calories |
| 23g | Fat |
| 39g | Carbs |
| 6g | Protein |
