Thursday, November 19, 2009

Peppermint Cheesecake

Prep Time: 10 min Total Time: 3 hr 50 min Makes: 8 servings

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

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 cup finely crushed starlight mints, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

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.

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

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.

No comments:

Post a Comment