Home Made Recipes

Chocolate-Peppermint Cheesecake

Chocolate-Peppermint Cheesecake

Ingredients

Original recipe makes 16 servings, 1 slice (82g) each Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1 1/4 cups chocolate cookie baking crumbs

  • 1/4 cup butter, melted

  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened

  • 3/4 cup white sugar

  • 1 teaspoon peppermint extract

  • 3 eggs

  • 1/2 cup whipping cream

  • 1 tablespoon white sugar

  • 1 candy cane, crushed

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  • PREP

    20 mins

  • COOK

    45 mins

  • READY IN

    6 hrs 5 mins

Chocolate-Peppermint Cheesecake

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.

Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by PHILADELPHIA Cream Cheese

“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!”

Categories:   Cheesecake Recipes

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