Chocolate-Peppermint Cheesecake
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!
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 1¼ cups chocolate cookie baking crumbs
- ¼cup butter, melted
- 3(250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- ¾cup white sugar
- 1teaspoon peppermint extract
- 3eggs
- ½cup whipping cream
- 1tablespoon white sugar
- 1candy cane, crushed
Instructions
Step 1
Heat oven to 350 degrees F (175 degrees C).Step 2
Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.Step 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.Step 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.Step 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.