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


  1. Preheat the oven to 300 degrees.
  2. Spray a 9-inch springform cake pan with non-stick cooking spray.
  3. Combine the graham cracker crumbs and water in a bowl. Mix until moistened. Press into the bottom of the pan.
  4. Combine all remaining ingredients except the peppermint candies in a bowl. Beat with electric mixer until smooth.
  5. Spoon the batter into the pan on top of the crust. Sprinkle the candies around the top edge of the cheesecake.
  6. Bake in a preheated oven for 35-40 minutes, until cake is firm, but the center moves slightly when touched.
  7. 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