Chocolate-Peppermint Cheesecake recipe

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Ingredients

1 ¼ cups chocolate cookie baking crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
¾ cup white sugar
1 teaspoon peppermint extract
3 eggs
½ cup whipping cream
1 tablespoon white sugar
1 candy cane, crushed

Nutrition Info

325 calories
carbohydrate: 30.2 g
cholesterol: 96.8 mg
fat: 21 g
fiber: 0.3 g
protein: 4.9 g
saturatedFat: 11.5 g
servingSize: -
sodium: 234.3 mg
sugar: 22.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F (175 degrees C).

  2. Mix baking crumbs and butter, press onto bottom of 9-inch springform pan.

  3. 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.

  4. 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.

  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.

Recipe Yield

16 servings, 1 slice (82g) each

Recipe Note

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!

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