This cheesecake is a great holiday party dessert. It is quite simple to make, it looks and tastes festive, and people love it.
Peppermint Cheesecake:
Recipe by…Caroline’s sister-in-law Rebecca
Pictures by Caroline
Makes 2
*Or you can make one cheesecake from the same amount of ingredients, which will result in a much taller, "beefier" dessert (you will need to make it in a spring form pan if you do this). The picture above is using the recipe to make two cheesecakes.
56 peppermint candies, crushed (blend them in a food processor or put double-baggie them and hit them with a hammer)
1 8 oz. package cream cheese, softened
1 can sweetened condensed milk
1 pint whipping cream
1. Whip cream in a bowl until medium-stiff peaks form.
2. In another bowl, whip cream cheese and sweetened condensed milk until smooth. Stir in the crushed candies. Gently fold in whipped cream.
3. Pour mixture into chocolate crust and freeze for 5 hours or overnight.
56 peppermint candies, crushed (blend them in a food processor or put double-baggie them and hit them with a hammer)
1 8 oz. package cream cheese, softened
1 can sweetened condensed milk
1 pint whipping cream
1. Whip cream in a bowl until medium-stiff peaks form.
2. In another bowl, whip cream cheese and sweetened condensed milk until smooth. Stir in the crushed candies. Gently fold in whipped cream.
3. Pour mixture into chocolate crust and freeze for 5 hours or overnight.
4. If you want to make it look fancier, melt some chocolate and swirl on top once the cake is frozen.
Chocolate Crust:
Makes 2 crusts
2 ½ cups crushed chocolate wafer cookie crumbs
½ cup melted butter
½ cup white sugar
1. Crush cookies either by hand or in a food processor until they are crumbs. Note: I was unable to find chocolate cookie wafers, so I bought a no name brand Oreo cookie and scraped out the cream filling.
2. Combine cookie crumbs, butter and sugar. Press firmly into the bottom of two 9” spring form pans, or pie dishes.
Note: I like to make the crusts first and put them into the freezer while I make the filling so that they are a bit firm by the time I need them.
-Caroline
Chocolate Crust:
Makes 2 crusts
2 ½ cups crushed chocolate wafer cookie crumbs
½ cup melted butter
½ cup white sugar
1. Crush cookies either by hand or in a food processor until they are crumbs. Note: I was unable to find chocolate cookie wafers, so I bought a no name brand Oreo cookie and scraped out the cream filling.
2. Combine cookie crumbs, butter and sugar. Press firmly into the bottom of two 9” spring form pans, or pie dishes.
Note: I like to make the crusts first and put them into the freezer while I make the filling so that they are a bit firm by the time I need them.
-Caroline
5 comments:
I love mint and chocolate, especially together. I'll have to try it.
wow, Caroline...your blog looks like a professional cooking website...I can't wait to try those recipes when we're all settled in Europe!
I've learned that peppermints break very easily if they are frozen. Really, they just shatter if you hit them after they are frozen. I'll try this sometime; it sounds good.
I've had this. It is fantastic. One of my favorite Christmas time treats.
Oh man, talk about a fabulous treat. I think I could eat the entire thing all by myself...in one sitting.
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