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Peppermint Cheesecake by

Tags: cheesecakes


1 cup sugar divided
2 lb. cream cheese
2 large eggs
1 TBS cornstarch
1 cup sour cream
1⁄4 tsp. spearmint oil
11⁄4 cups crushed peppermints
1 tsp. red food coloring
Prepared crust


Beat cream cheese and sugar until smooth. Beat in eggs and cornstarch. Stir in sour cream, spearmint oil, 1 cup peppermints and food coloring. Pour mixture into crust. Bake 10 minutes at 440 degrees then reduce heat to 200 degrees and bake 45 minutes. Turn oven off and crack door to let out some heat, but leave cake in oven for three hours. Remove from pan and top with 1⁄4 cup peppermints

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