Graham cracker crumbs
Brick Cream Cheese, softened
Liquid whole eggs
Crumbs and butter together. Press 1-1/2 cups onto bottom of each of 4, 10-inch springform pans. Bake in preheated convection oven at 375°F for 10 minutes. Cool.
Crushed peppermint, discarding the fine dust and set aside sifted candy.
Up 20 qt mixer with flat paddle. Beat cream cheese, sugar and flour at LOW speed for 2 minutes, then at MEDIUM speed for 3 minutes.
Eggs. Mix at LOW speed for 30 seconds. Stop mixer; scrape bowl well. sour cream and vanilla; beat at LOW speed 30 seconds. Stop mixer; scrape well. Mix at LOW speed for 5-10 seconds longer.
Crushed candies into cheesecake batter.
Mixture, divided equally, over crusts. Bake in preheated convection oven at 275°F for 40-50 minutes with a pan of water on the bottom rack.
From oven. Run sharp knife around edges to loosen. Cool on racks at room temperature. Refrigerate overnight before cutting.
US Kraft Ingredients
US Kraft Vending OCS
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