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Chocolate-Peppermint Cheesecake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
365 minutes
Indulgent chocolate peppermint cheesecake: chocolate cookie crust, minty filling, topped with crushed peppermint candy. Perfect festive treat.
Ingredients:
  • 3 eggs
  • 1.25 cups chocolate cookie baking crumbs
  • 0.25 cup butter, melted
  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
  • 0.75 cup white sugar
  • 1 teaspoon peppermint extract
  • 0.5 cup whipping cream
  • 1 tablespoon white sugar
  • 1 candy cane, crushed
Instructions:
  • Preheat the oven to a toasty 350°F (175°C).
  • Combine the cookie crumbs and butter, then firmly press the mixture into the base of a 9-inch springform pan.
  • In a large bowl, mix cream cheese and 3/4 cup sugar until blended using a mixer. Add the extract and mix well. Then, add the eggs one at a time, mixing on low speed after each addition, just until blended. Pour the mixture over the crust.
  • Bake for 40-45 minutes until the center is nearly set. Gently run a knife around the edges of the pan to release the cake, then cool before removing the rim. Chill the cheesecake in the refrigerator for 4 hours.
  • In a separate bowl, whip cream with a mixer on high speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. Spoon the whipped cream over the cheesecake and sprinkle with crushed candy.

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