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How To make Peppermint Cheesecake
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
* Milk chocolate should be milk chocolate candy bars and they shoud 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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EQUIPMENT FOR THIS RECIPE
Food Processor
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Wooden Spoon
Cake Pan
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NO BAKE CANDY CANE CHEESECAKE RECIPE
Ingredients
250g / 9oz Digestive Biscuits or Graham Crackers, crushed
½ Cup / 113g / 1 Stick Butter, melted
2 Cups / 500ml Cream
250g / 9oz Cream Cheese
½ Cup / 60g Icing Sugar or Powdered Sugar
1-2tsp Peppermint Essence
5 Candy Canes
Whipping Cream to serve
Instructions
In a mixing bowl combined the crushed biscuits and melted butter. Pour the mixture into a lined 8inch or 20cm cake tin and use the back of a spoon to compact evenly to form the cheesecake base. Place in the fridge to set.
Whip the cream until soft peak form using a hand mixer or a whisk. Set to the side.
Combine the cream cheese, sugar, and peppermint essence in a mixing bowl and whisk to combine until smooth. Pour in the whipped cream and fold together.
Place the candy canes in a plastic bag and use a heavy object to roughly crush them. Pour most of the candy canes into the cheesecake mixture, reserving a small amount for decorating before serving. Gently for the cheesecake filling until the candy canes are mixed through.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top. Place into the fridge for at least 4-6 hours to set.
Serve the cheesecake topped with whipped cream and crushed candy canes.
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MY FAVORITE COOKING EQUIPMENT
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Chocolate Peppermint Cheesecake (Instant Pot)
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instant pot cheesecake
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No-Bake Chocolate Peppermint Cheesecake Recipe
Cheesecake is the perfect dessert for those who can’t be bothered to turn on the oven, and this chocolate peppermint version adds the perfect festive flair for your next holiday party.
#dessert #peppermint #recipes
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Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique!
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Ingredients:
Crust:
-1 1/2 cups graham cracker crumbs
-100g butter, melted
Filling:
-2 cups cream cheese, softened to room temperature
-1/2 tsp peppermint extract
-1 cup powdered sugar
-1/2 cup sour cream
-3/4 cup cold heavy whipping cream
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How to Make Chocolate Peppermint Cheesecake
Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day! #imperialsugar #dessert #recipe #cheesecake #peppermint #peppermintcheesecake
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