Sunday, 1 December 2013

Peppermint Bark Cheesecake

The great thing about this time of year is peppermint flavoured stuff...I made candy cane bark last Christmas and it was sooo good, I can only imagine that Peppermint Bark cheesecake will be just as yummy if not better! yay Kraft for making this one!

What You Need

18 chocolate sandwich cookies, finely crushed
3 Tbsp.butter, melted
30 hard peppermint candies, divided
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
4 eggs
4 oz.Baker's White Chocolate, melted
1/4 tsp. peppermint extract
4 oz. Baker's Semi-Sweet Chocolate, divided
2 cups thawed Cool Whip Whipped Topping

Make It

HEAT oven to 350°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
MEANWHILE, crush 25 candies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed candy and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mint candies; chop remaining semi-sweet chocolate.
SPREAD cheesecake with 1 cup Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed candy and chopped semi-sweet chocolate over centre of cheesecake.

kraft kitchens tips

Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Substitute 1 pkg. (150 g) peppermint candy canes for the 30 peppermint candies.

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