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  • Frozen Peppermint Cheesecake

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    daniela0403
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    This recipe is for a frozen peppermint cheesecake. It consists of a crust made from chocolate wafer cookies and butter, a filling made by beating cream cheese and sweetened condensed milk together then folding in whipped cream and peppermint extract, and an optional chocolate fudge topping. The cheesecake is poured into a springform pan over the crust and frozen for at least 6 hours before serving.

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    This recipe is for a frozen peppermint cheesecake. It consists of a crust made from chocolate wafer cookies and butter, a filling made by beating cream cheese and sweetened condensed milk together then folding in whipped cream and peppermint extract, and an optional chocolate fudge topping. The cheesecake is poured into a springform pan over the crust and frozen for at least 6 hours before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Frozen Peppermint Cheesecake

    Uploaded by

    daniela0403
    This recipe is for a frozen peppermint cheesecake. It consists of a crust made from chocolate wafer cookies and butter, a filling made by beating cream cheese and sweetened condensed milk together then folding in whipped cream and peppermint extract, and an optional chocolate fudge topping. The cheesecake is poured into a springform pan over the crust and frozen for at least 6 hours before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Frozen Peppermint Cheesecake

    Ingredients
    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 Eagle Brand Sweetened Condensed Milk 2 teaspoons peppermint extract 2 cups heavy cream, whipped Red food coloring Smucker's Chocolate Fudge Topping

    Instructions
    LINE 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 and food coloring, 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.

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