Peppermint Patty Cheesecake

Recipe from Carol Hamilton, President & General Manager, L'Oreal Paris.

Peppermint Patty Cheesecake

Don’t let the holiday season be a reason for you to not eat right. Put those candy canes to extra use with this scrumptious dessert from Canyon Ranch. Serving-sized pieces can be individually wrapped and kept frozen to give as gifts. Enjoy!



  • 3/4 cup graham cracker crumbs, regular or chocolate (4 1/2 whole crackers)
  • 1 tablespoon water


  • 3 cups fat-free cream cheese (24 oz.) at room temperature
  • 1 egg
  • 4 egg whites
  • 3/4 cup and 2 tablespoons fat-free, sweetened condensed skim milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons fructose
  • 1 teaspoon peppermint extract
  • 3 small peppermint candies (candy canes) coarsely chopped


  • Preheat the oven to 300 degrees.
  • Spray a 9-inch springform cake pan with non-stick cooking spray.
  • Combine the graham cracker crumbs and water in a bowl. Mix until moistened. Press into the bottom of the pan.
  • Combine all remaining ingredients except the peppermint candies in a bowl. Beat with electric mixer until smooth.
  • Spoon the batter into the pan on top of the crust. Sprinkle the candies around the top edge of the cheesecake.
  • Bake in a preheated oven for 35-40 minutes, until cake is firm, but the center moves slightly when touched.
  • Cool completely on a wire rack. Refrigerate, tightly covered, for at least 4 hours, or overnight before serving.

16 servings per recipe.

Nutritional Analysis (per serving)

  • 135 calories
  • 4 g protein
  • 19 g carbohydrates
  • 2 g fat
  • 38 mg calcium