Cheesecake Recipes

Peppermint Cheesecake
Serving Size: 10

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 env. unflavored gelatin
1/4 cup cold water
16 ounces soft philly cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped
3 ounces milk chocolate candy

Cooking Directions:

NOTE: Milk chocolate should be milk chocolate candy bars and they should
be finely chopped.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir
over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Gradually add gelatin,
milk and peppermint candy, mixing until blended, chill until slightly
thickened but not set. Fold in whipped cream and chocolate. Pour over
crust. Chill until firm. Garnish with additional whipped cream combined
with crushed peppermint candies, if desired.

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