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PHILADELPHIA® 3-STEP® Peppermint Cheesecake

  • 8servings
  • 230minutes
  • 510calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  2. 1/2 cup sugar

  3. 1/2 tsp. vanilla

  4. 2 egg s

  5. 1 cup finely crushed starlight mints , divided

  6. 1 HONEY MAID Graham Pie Crust (6 oz.)

  7. 1 cup thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the crushed mints.

  2. POUR into crust; sprinkle with 1/4 cup of the remaining crushed mints.

  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Top with whipped topping and the remaining 1/4 cup crushed mints just before serving.

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