Peppermint Stick Cheesecake

Peppermint Stick Cheesecake

2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3/4 cup finely crushed peppermint candies, divided
1 HONEY MAID® Graham Pie Crust (6 ounces)

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the candies.

Pour into crust. Sprinkle with remaining 1/4 cup candies.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP® Whipped Topping and additional crushed peppermint candies.

Confetti Sprinkles Prepare as directed, omitting crushed peppermint candies and stirring 3 tablespoons multicolored sprinkles into the batter before pouring into crust. Sprinkle with additional 2 tablespoons sprinkles before baking.

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