- 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
- Heat oven to 350 degrees F (175 degrees C).
- Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
- 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.
- 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.
- 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.
04/15/2018
recipepes.com
Chocolate-Peppermint Cheesecake, recipe
PT15M
PT1H
5
455 calories
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