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Peppermint Chocolate Cheesecake

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
365 min
SERVINGS
16 servings
Dessert
Peppermint Chocolate Cheesecake
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
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit, or equivalently 175 degrees Celsius.
2
Mix together cookie crumbs and butter until they form a cohesive mixture, then press this mixture into the bottom of a 9-inch springform pan.
3
In a large bowl, use a mixer to blend together cream cheese and 3/4 cup of sugar until they are well combined. Add the extract and mix thoroughly.
4
Add eggs one at a time, mixing on low speed after each addition just until they are fully incorporated. Pour the mixture over the crust.
5
Bake the cheesecake in the preheated oven for 40 to 45 minutes, or until the centre is almost set. To ensure it comes out of the pan easily, run a knife around the rim of the springform pan.
6
Allow the cheesecake to cool before removing it from the pan. Refrigerate it for 4 hours.
7
In a separate bowl, use a mixer to whip cream on high speed until it forms soft peaks. Gradually add the remaining sugar and continue beating until stiff peaks form.
8
Spoon the whipped cream over the cooled cheesecake. Finally, sprinkle crushed candy on top.