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Peppermint Cheesecake Recipe

Recipe by: Matt McBride

"This is a great dessert for the holidays. Garnish with whipped cream and crushed peppermint candy."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook13 m
  • Ready In3 h 58 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
  • 3Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.
  • 4Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.
  • 5Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.
  • 6Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.
Footnotes
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 8 servings
  • 458 cals
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons melted margarine
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1/2 cup milk
  • 1/4 cup crushed peppermint starlight candies
  • 1 cup whipped cream
  • 2 (1.55 ounce) bars milk chocolate candy bars, finely chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    458
    23%
  • Fat:
    30.7
    47%
  • Carbs:
    39.7
    13%
  • Protein:
    7.5
    15%
  • Cholesterol:
    71
    24%

Based on a 2,000 calorie diet

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