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Peppermint Cheesecake Recipe
|Chocolate wafer crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Cream cheese||16 Ounce (2 Containers)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Peppermint candy||1⁄4 Cup (4 tbs), crushed|
|Whipping cream||1 Cup (16 tbs), whipped|
|Milk chocolate candy bars||2 Ounce, finely chopped|
Serving size: Complete recipe
Calories 3973 Calories from Fat 2650
% Daily Value*
Total Fat 298 g458.8%
Saturated Fat 162.6 g813%
Trans Fat 0 g
Cholesterol 860.1 mg
Sodium 1995 mg83.1%
Total Carbohydrates 263 g87.8%
Dietary Fiber 2.8 g11.4%
Sugars 214.1 g
Protein 51 g101.2%
Vitamin A 149.2% Vitamin C 0.08%
Calcium 83.3% Iron 19.6%
*Based on a 2000 Calorie diet
Bake at 350°, 10 minutes.
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 thickened but not set.
Fold in whipped cream and chocolate; pour over crust.
Chill until firm.
Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.