Name: Chocolate-Peppermint Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Chocolate cookie baking crumbs - 1 ¼ cups; Butter, melted - ¼ cup; PHILADELPHIA Chocolate Brick Cream Cheese, softened - 3 (250 g) packages; White sugar - ¾ cup; Peppermint extract - 1 teaspoon; Eggs - 3; Whipping cream - ½ cup; White sugar - 1 tablespoon; Candy cane, crushed - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Peppermint Cheesecake

1. Chocolate cookie baking crumbs - 1 ¼ cups

2. Butter, melted - ¼ cup

3. PHILADELPHIA Chocolate Brick Cream Cheese, softened - 3 (250 g) packages

4. White sugar - ¾ cup

5. Peppermint extract - 1 teaspoon

6. Eggs - 3

7. Whipping cream - ½ cup

8. White sugar - 1 tablespoon

9. Candy cane, crushed - 1

How to cook deliciously - Chocolate-Peppermint Cheesecake

1. Stage

Heat oven to 350 degrees F (175 degrees C).

2. Stage

Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.

3. Stage

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. Stage

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. Stage

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.