Philadelphia 3-Step Peppermint Cheesecake

Yield: 8 servings

Ingredients

• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 cup finely crushed starlight mints, divided
• 1 (6 ounce) Honey Maid Graham Pie Crust
• 1 cup thawed Cool Whip Whipped Topping

Instructions

1. Heat oven to 350 degrees F.
2. Beat cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the crushed mints.
3. Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
4. Bake for 40 minutes or until center is almost set.
5. Cool.
6. Refrigerate several hours or overnight.
7. Top with whipped topping and the remaining 1/4 cup crushed mints just before serving.

Notes

Great Substitute: Prepare as directed, using Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

Nutrition

Per serving: Calories 510 Total fat 28g Saturated fat 16g Cholesterol 115mg Sodium 350mg Carbohydrate 58g Dietary fiber 0g Sugars 38g Protein 6 g

Vitamin A 15% DV Vitamin C 0% DV Calcium 4% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company