MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Peppermint Cheesecake Ingredients: 5 tbsp of butter 3 (8 oz) packs of cream cheese 3 tbsp of sugar 2 cups of graham cracker crumbs 3 eggs 1 1/2 tsp of vanilla extract 2/3 cup of white sugar 1 pack of junior mints candy, crushed 1/2 tsp of peppermint extract Directions: Preheat oven to 350 degrees F. Make the crust. Mix the graham crackers, butter and 3 tbsp of sugar. Press the mixture into a pie dish and refrigerate for an hour. Cream together the remaining ingredients in an electric mix and pour into the pie crust. Bake the cheesecake in a 350-degree oven for 45 minutes. Chill in the refrigerator overnight before serving.       Sweet Potato Cheesecake Ingredients: 4 eggs 3 egg yolk 11/2 tsp of ginger 3 tbsp of flour 1 cup of sugar 1 cup of heavy cream 2 tsp of cinnamon 2 cup of graham cracker crumbs 1 1/2 cups of cooked and mashed sweet potato 6 tbsp of melted butter 4 tbsp of brown sugar Directions: Preheat oven to 425 degrees F. Make the crust. Mix the graham crackers, butter and 3 tbsp of sugar. Press the mixture into a pie dish and refrigerate for an hour. Cream together the remaining ingredients and place them in a 425-degree over for 20 minutes. Reduce the heat and back another 45-50 minutes. Refrigerate the cheesecake overnight before serving.	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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