Chocolate-Peppermint Cheesecake Recipe

Chocolate-Peppermint Cheesecake Recipe

  • 1 1/4 cups chocolate cookie baking crumbs
  • 1/4 cup butter, melted
  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon peppermint extract
  • 3 eggs
  • 1/2 cup whipping cream
  • 1 tablespoon white sugar
  • 1 candy cane, crushed
  1. Heat oven to 350 degrees F (175 degrees C).
  2. Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
  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.
  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.
  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.
Recipe of the Day|