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.
Ingredients
1 tablespoon white sugar
¾ cup white sugar
3 eggs
¼ cup butter, melted
1 teaspoon peppermint extract
½ cup whipping cream
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
