Peppermint Cheesecake with NABISCO Grahams




  • Crust

  • 1 lb. plus 4 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 8 oz. butter, melted

  • Filling

  • 10 lb. cream cheese, softened
  • 1 lb. plus 12 oz. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 2 lb. eggs
  • 2 lb. peppermint candies, coarsely crushed

Nutrition per serving


Mix ingredients. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (10-inch) springform pans. Bake in 325°F-standard oven 10 min. Cool while preparing Filling.


Place cream cheese in 20-qt. bowl of electric mixer fitted with paddle attachment. 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.

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.


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.

© Mondelēz International group