Creamy chocolate cheesecake, frosty peppermint, and luscious whipped cream. This is a beautiful and delectable festive cheesecake recipe!
Ingredients
- 1.25 cups chocolate cookie baking crumbs
- 0.25 cups butter , melted
- 3 packages Philadelphia Chocolate Brick Cream Cheese , 250 g
- 0.75 cups white sugar
- 1 teaspoon peppermint extract
- 3 large eggs
- 0.5 cups whipping cream
- 1 tablespoon white sugar
- 1 candy cane , crushed
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix cookie crumbs and butter; press into 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.
Nutrition Facts
Per serving
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