Print Recipe

Philadelphia 3-Step Peppermint Cheesecake

Philadelphia Peppermint Cheesecake



  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.

8 servings

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

Nutritional Information: Calories 510 Total fat 28 g Saturated fat 16 g Cholesterol 115 mg Sodium 350 mg Carbohydrate 58 g Dietary fiber 0 g Sugars 38 g Protein 6 g Vitamin A 15 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 4 %DV

Recipe and photo credit:


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.