Peppermint Bark Cheesecake

Peppermint Bark Cheesecake
One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 199 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 35. Head to the store and pick up peppermint extract, baker's chocolate, cool whip whipped topping, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes about 6 hours and 35 minutes.

Instructions

1
Heat oven to 325F.
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2
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan.
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Cookie CrumbsCookie Crumbs
ButterButter
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Springform PanSpringform Pan
3
Bake 10 min.
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4
Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended.
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Cream CheeseCream Cheese
SugarSugar
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5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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EggEgg
6
Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter.
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Semisweet ChocolateSemisweet Chocolate
White ChocolateWhite Chocolate
ExtractExtract
7
Pour over crust.
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CrustCrust
8
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
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Semisweet ChocolateSemisweet Chocolate
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9
Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake.
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SpreadSpread
10
Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
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ChocolateChocolate
DifficultyExpert
Ready In6 hrs, 35 m.
Servings35
Health Score0
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