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
- 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
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 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.
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.
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.