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Frozen Peppermint Cheesecake

 

73

Yield

1

9" cake

Prep

1

hrs

Cook

0

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 98560% of calories from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 41g 206%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 445mg 19%
Total Carbohydrate 29g 29%
Dietary Fiber 0g 0%
Sugars g
Protein 33g
Vitamin A 47% Vitamin C 6%
Calcium 47% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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