Peppermint Cheesecake
Yield
10 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
margarine
melted |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 16 | ounces |
cream cheese
soft |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
peppermint stick candy
crushed |
* |
| 1 | cup |
heavy whipping cream
whipped |
|
| 3 | ounces |
milk chocolate
candy * |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
margarine
melted |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 462.4 | ml/g |
cream cheese
soft |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
peppermint stick candy
crushed |
* |
| 237 | ml |
heavy whipping cream
whipped |
|
| 86.7 | ml/g |
milk chocolate
candy * |
|
Directions
- Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350℉ (180℃) F for 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
Fold in whipped cream and chocolate.
Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
