Making this RIGHT NOW for tomorrow’s Thanksgiving dinner!
Adapted from a similar recipe, but with some changes I felt were necessary to improve the taste and visual appeal!
- 6-one ounce peppermint patties, snack size (or 6 ounces total)
- 3-8 oz. packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 1/2 teaspoon vanilla extract
- Graham cracker or chocolate crumb crust for a 9″ spring form pan*
Place peppermint patties in freezer. Prepare crust according to package directions. (or use ready-prepared graham crust) Preheat oven to 350°F. With electric mixer or in food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Spread a thick layer into the crust. Chop cold peppermint patties and sprinkle over batter in the crust. Spread the remaining batter over the top, smoothing it out as you go. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings. If desired, cut a few more peppermint patties into halves, and use to decorate the top after it is cooled.
*Can use 9-inch round cake pan, if you prefer, but do not try to remove from pan except to serve; the crust may crumble! Or you can use a chocolate graham pie crust, but I would suggest using 2 store-bought crusts as the filling may be too much for one.
Home Town Recipes 