Double-Chocolate Peppermint Cheesecake

Name: Double-Chocolate Peppermint Cheesecake
Prep time: 9 h 30 min
Cook time: 9 h 30 min
Total time: 9 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 16 servings Store-bought peppermint bark; 59 milliliters butter, melted; 340 grams bag soft peppermint sticks, coarsely crushed; 355 milliliters chocolate wafer cookie crumbs (about 32 cookies); 907 grams packages each) cream cheese, softened; 3 eggs; 2 Tbsps Gold Medal® all-purpose flour; 355 milliliters semisweet chocolate chips; 59 milliliters sugar; 397 grams can sweetened condensed milk (not evaporated); 2 teaspoons vanilla; 177 milliliters whipping cream

For $1.74 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains about 13g of protein, 42g of fat, and From preparation to the plate, this recipe takes approximately 9 hours and 30 minutes. It is perfect for Christmas. Head to the store and pick up chocolate wafer cookie crumbs, butter, condensed milk, and a few other things to make it today.

Instructions

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan.

Ingredients you will need

Cooking Spray

Crust

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended.

Ingredients you will need

Sweetened Condensed Milk

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended.

Ingredients you will need

Whipping Cream

Vanilla

All Purpose Flour

Add eggs, one at a time, beating just until blended.

Ingredients you will need

Egg

Pour over crust.

Ingredients you will need

Crust

Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Frying Pan

Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

Equipment you will use

Wire Rack