Sweet Cheesecake Recipes

Frozen Peppermint Cheesecake

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Yield: two 9 inch cheesecakes

Ingredients

  • 1 1/4 cups chocolate wafer cookie crumbs (about 24 wafers)
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup crushed hard peppermint candy
  • Red food coloring (optional)
  • 2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)

Instructions

  1. Combine crumbs, sugar, and butter. Press on bottoms and halfway up sides of two 9-inch springform pans.
  2. In a large mixing bowl, beat cheese until fluffy.
  3. Gradually beat in sweetened condensed milk.
  4. Stir in crushed candy and food coloring if desired.
  5. Fold in whipped cream.
  6. Pour into prepared pan, and cover.
  7. Freeze for 6 hours or until firm.
  8. Garnish as desired.
  9. Return leftovers to freezer.

Notes

Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.



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