Tasty Treat Thursday: Frozen Peppermint Cheesecake

Frozen Peppermint Cheesecake

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2 cups chocolate wafer cookie or sandwich cookie crumbs
1/4 cup sugar
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Chocolate Fudge Topping
Crust peppermint candies

Prep Day: 9-inch round cake or springform pan with foil. Combine cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill. Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract, if desired; mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with fudge topping, if desired.

Serve Day: Set out for 5 minutes and cut into slices.

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Tasty Treat Thursdays: Frozen Peppermint Cheesecake

Frozen Peppermint Cheesecake

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Servings 12

2 cups chocolate wafer cookie or sandwich cookie crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 (8 ounce) package cream cheese,softened
1 (14 ounce) can Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups whipping cream, whipped
Red food coloring (optional)
Chocolate Fudge Spoonable Ice Cream Topping, if desired

Prep Day: Combine cookie crumbs and sugar. Add butter; mix well. Line 9-inch round cake or springform pan with foil. Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. Chill. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze.

Serve Day: Garnish with topping. Slice and serve.