•   Crust
  • 1 lb. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 8 oz. butter, melted
  •   Filling
  • 10 lb. cream cheese, softened
  • 1 lb. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 2 lb. eggs
  • 2 lb. peppermint candies, coarsely crushed


  1. Crust:  Mix ingredients. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (10-inch) springform pans (or 1 springform pan for trial recipe). Bake in 325°F-standard oven 10 min. Cool while preparing Filling.
  2. Filling:  Place cream cheese in 20-qt. bowl of electric mixer fitted with paddle attachment (or in small mixer bowl for trial recipe). Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in peppermint candies. Pour 2 qt. of the batter over each crust.
  3. Bake  in 325°F-standard oven for 1 hour 5 min. to 1 hour 10 min. or until centers are almost set. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish with whipped topping and additional peppermint candies just before serving, if desired.
  4. Cut each cheesecake into 16 slices using dental floss or a sharp knife dipped in hot water, wiping knife with damp cloth after each cut.

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