Chocolate-Peppermint Cheesecake
Recipe by PHILADELPHIA Cream Cheese from allrecipes.com
Dessert 6 Hr. 5 Mins.
Ingredients
16
16 servings
- •1.25 cups chocolate cookie baking crumbs
- •0.25 cup butter, melted
- •3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- •0.75 cup white sugar
- •1 teaspoon peppermint extract
- •3 eggs
- •0.5 cup whipping cream
- •1 tablespoon white sugar
- •1 candy cane, crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
- 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.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 325
- Carbohydrate: 30g
- Fat: 21g
- Fiber: 0g
- Protein: 5g
- Sugar: 23g
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