Peppermint Cheesecake

Name: Peppermint Cheesecake
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps melted butter; 15 Candy Cane Oreos; 454 grams (2 packs) cream cheese, softened; 1 envelope unflavored gelatin; 118 milliliters granulated sugar; 237 milliliters heavy cream; 118 milliliters milk; 237 milliliters Andes Peppermint Chips; 1 teaspoon vanilla extract; 59 milliliters water, cold

One portion of this dish contains roughly 5g of protein, 35g of fat, and a total of 516 calories. This gluten free recipe serves 10. A mixture of butter, vanillan extract, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 4 hours and 10 minutes.

Instructions

In a food processor in a zipper bag with a rolling pin, crush the cookies.

Ingredients you will need

Equipment you will use

Food Processor

Rolling Pin

Combine the cookie crumbs and butter and press into the bottom of a 9 inch round springform pan. Chill until ready to use.In a metal bowl, whip the cream and set aside.In a saucepan, combine the cold water and gelatin. Turn heat to medium and stir until gelatin dissolves.

Ingredients you will need

Cookie Crumbs

Gelatin

Butter

Cream

Water

Equipment you will use

Springform Pan

Sauce Pan

Bowl

Remove from heat.In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the gelatin mixture, milk and vanilla. Stir in the peppermint chips. Fold in the whipped cream.

Ingredients you will need

Peppermint Crunch