Peppermint Cheesecake Recipe






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Peppermint Cheesecake

Name: Tansy Williams
Base: Langley AFB
Recipe: INGREDIENTS Filling 2- 8 oz. Packages cream cheese (softened) 1/2 C. Milk 1/2 C. Granulated sugar 1/4 C. Crushed peppermint candies (10-14 star mints) 1 C. whipping cream 3 oz. Dark chocolate (chopped) 1 envelope unflavored Knox gelatin 1/4 C. Water or peppermint liquor (I use Peppermint Schnapps. The alcohol evaporates during the gelatin dissolving process, and it enhances the flavor.) Crust 1 C. Chocolate wafers (crushed) I use ready made Oreo crumbs) 3 T. butter(melted) Directions Mix melted butter,and chocolate wafer crumbs together. Press into the bottom of a 9 in. spring form pan. Bake at 350 degrees, for 10 min. and let cool. While this is baking, dissolve the gelatin in your liquid of choice over the stove in a small saucepan. Mix together cream cheese, sugar, peppermint, and heated gelatin Refrigerate while making the rest of ingredients. Whip the whipping cream until peaks form. Chop the chocolate, and fold into the whipping cream. Fold whipped cream mixture into cream cheese mixture and pour into your crust . Refrigerate 3-5 hours until set. If you don't want to make your crust, you can also use 2 Oreo ready made crusts.