A delicious and unique recipe with chocolate and peppermint, a pretty delicious festive mix. My whole family loves it and yours will too!
Preparation Time: 20 mins
Cook: 45 mins
Additional: 5 hrs
Servings: 16
Ingredients.
- 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
- ½ cup whipping cream
- 1 tablespoon white sugar
- 1 candy cane, crushed
Preparation.
Step 1.
Heat oven to 350 degrees F (175 degrees C).
Step 2.
Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
Step 3.
Beat cream cheese and 3/4 cup sugar in a large bowl with a 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.
Step 4.
Bake for 40 to 45 minutes or until the center is almost set. Run the knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate cheesecake for 4 hours.
Step 5.
Beat cream in a separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle it with crushed candy.
