Peppermint cheesecake

Peppermint cheesecake

Ingredients/Components

• sugar - 1/2 c
• milk - 1/2 c
• cold water - 1/4 c
• envelope unflavored gelatin - 1 item
• crushed peppermint candy - 1/4 c
• whipping cream, whipped - 1 c
• 45 oz - 2 (1
• chocolate wafer crumbs - 1 c
• Parkay margarine, melted - 3 Tbsp
• containers soft Philadelphia brand cream cheese - 2 (8

How to make peppermint cheesecake:

Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with peppermint candy, if desired. Serves 10 to 12.

From Philadelphia Cream Cheese Book.

Recipe categories: Cheesecake, Desserts, < 15 mins.