Popular Recipes Chocolate-Peppermint Cheesecake

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Chocolate-Peppermint Cheesecake

"A delicious blend of chocolate and peppermint, a favourite festive mix. Creamy chocolate cheesecake, frosty peppermint and luscious whipped cream. A beautiful and delectable cheesecake recipe!"

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
1/2 cup whipping cream
1 tablespoon white sugar
1 candy cane, crushed

Instructions :

Prep : 20M	Cook : 16M	Ready in : 6H5M

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 large bowl with 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 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

Notes :

Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.
For a change of pace, prepare using your favourite extract, such as almond or orange, and omitting the candy cane garnish.
Enjoy a serving of this rich and indulgent treat on special occasions.

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