This festive peppermint cheesecake is perfectfor winter holiday celebrations.
Recipe: Peppermint Cheesecake
1 cup chocolate wafer crumbs
Combine chocolate wafer crumbs and meltedbutter; press onto the bottom of a 9-inch springform pan. Bakeat 350°F (175°C) for 10 minutes. Cool.
Soften unflavored gelatin in cold water;stir over low heat until dissolved.
In a bowl, combine softened cream cheeseand sugar, mixing at medium speed with an electric mixer untilwell blended. Gradually add the gelatin mixture, milk, and crushedpeppermint candy, mixing until blended.
Chill until slightly thickened but notset. Whip cream to soft peaks and fold into thickened mixturealong with grated chocolate candy bar. Pour over the crust andchill until firm.
3 tablespoons butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup heavy cream, whipped
3 ounces chocolate candy bars, grated
Makes 12 servings.
If the Peppermint Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog