Frozen Peppermint Cheesecake
Yield
1 9" cakePrep
1 hrsCook
0 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate wafer crumbs
|
* |
| ¼ | cup |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| 8 | ounces |
cream cheese
soft |
|
| 14 | ounces |
milk, sweetened condensed
canned |
|
| 1 | cup |
peppermint stick candy
crushed |
* |
| 3 |
food coloring
red |
*
|
|
| 2 | cups |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafer crumbs
|
* |
| 59 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
| 231.2 | ml/g |
cream cheese
soft |
|
| 404.6 | ml/g |
milk, sweetened condensed
canned |
|
| 237 | ml |
peppermint stick candy
crushed |
* |
| 3 |
food coloring
red |
*
|
|
| 473 | ml |
heavy whipping cream
whipped |
|
Directions
Combine first three ingredients, firmly press onto bottom and 1 inch up sides of a 9 inch springform pan. Chill. Beat cream cheese at high speed with an electric mixer until fluffy. Add condensed milk, peppermint candy, and food coloring. Beat Well. Fold in whipped cream. Pour into prepared pan. Cover and freeze until firm. Garnish with whipped cream, crushed and whole peppermint candy, if desired.
