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

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

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.