Chocolate-Peppermint Cheesecake
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Description
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!
Ingredients
- 1 ¼ cups chocolate cookie baking crumbs
- ¼ cup butter, melted
- 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- ¾ cup white sugar
- 1 teaspoon peppermint extract
- 3 eggs
- ½ cup whipping cream
- 1 tablespoon white sugar
- 1 candy cane, crushed
Directions
- 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.
Nutrition Facts
serving: 16 servings, 1 slice (82g) each
calories: 325 kcal
carbohydrates: 30.2 g
protein: 4.9 g
saturated fat: 11.5 g
cholesterol: 96.8 mg
sodium: 234.3 mg
fiber: 0.3 g
sugar: 22.7 g