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Peppermint Patty Cheesecake

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Peppermint Patty Cheesecake is a cool and refreshing bite after a great meal, or with afternoon coffee. It is so full of chocolate and peppermint flavor. Sure to be a hit. Serve it at your next formal dinner they will love it.

This Cheesecake freezes well whole or cut in slices. Do not put toppings on prior to freezing.

Peppermint Patty Cheesecake Recipe



1 1/2 cups finely crushed chocolate mint sandwich cookies

2 tablespoons melted butter


Pre-heat your oven to 325F if you are using a 9 inch silver spring-form pan. Or pre-heat your oven to 300F if you are using a 9 inch dark non-stick spring-form pan.

Mix the finely crushed chocolate sandwich cookies, with the melted butter until fully blended.

Place the crumb mixture into the bottom of your spring-form pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.

Place the baking pan in the pre-heated oven for 10 minutes.

Remove the spring-form pan from the oven and allow it to cool while you prepare the filling.



3 - 8 ounce packages of cream cheese at room temperature

1 cup of sugar

3 eggs

1 teaspoon peppermint flavoring

16 mini Peppermint Patties or 4 regular sized Peppermint Patties broken or chopped into small pieces (extra for garnish)

1 - 8 ounce package melted and slightly cooled bakers semi-sweet baking chocolate


In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.

Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated add the peppermint flavoring. Beat until very well blended.

Add the melted, cooled chocolate and continue to mix until blended.

On low speed add the eggs one at a time and beat just until blended. Do not over-beat.

Carefully stir in the chopped Peppermint Patties.

Spoon the filling over the cooled crust.

Place the spring-form pan into the pre-heated oven and bake for 55 to 1 hour or until the center is almost set.

Remove the baking pan from the oven and run a spatula or knife around the spring-form pan to loosen the cheesecake.

Place the spring-form pan onto a wire rack to cool completely.

Place in the refrigerator for at least 4 hours or overnight.

When you are ready to serve your cheesecake remove the spring-form pan from the refrigerator and lift the outer ring from the spring-form pan.

When ready to serve go around the top edge of the cheesecake making fresh whipped cream swirls and top each one with a piece of Peppermint Patty.

Cut into desired slices and drizzle lightly with chocolate sauce and serve.

Peppermint Patty Cheesecake freezes very well. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.


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