Chocolate-Peppermint Cheesecake

Chocolate-Peppermint Cheesecake

A delicious blend of chocolate and peppermint, a favourite festive mix. Creamy chocolate cheesecake, frosty peppermint and luscious whipped cream. A beautiful and delectable cheesecake recipe!

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
325 Calories

Recipe Instructions

Step 1
Heat oven to 350 degrees F (175 degrees C).
Step 2
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 3
Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
Step 4
Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Step 5
Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.
Chocolate-Peppermint Cheesecake
Chocolate-Peppermint Cheesecake
Chocolate-Peppermint Cheesecake
Chocolate-Peppermint Cheesecake

Ingredients

  • 1 tablespoon white sugar
  • 3 eggs
  • 1 teaspoon peppermint extract
  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
  • 1 candy cane, crushed
  • 0.75 cup white sugar
  • 0.25 cup butter, melted
  • 0.5 cup whipping cream
  • 1.25 cups chocolate cookie baking crumbs

Categories

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