Frozen Peppermint Cheesecake
This cheesecake is the perfect make-ahead dessert and it is so delicious!
Prep Time15 minutes mins
Freeze6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 741kcal
Author: Cindy Hopper
Cost: $5
- 2 Cups Oreo type sandwich cookies entire cookie crushed into fine crumbs about 18 cookies
- 1/4 Cup Butter melted
- 1 Package Cream cheese softened 8 ounce package
- 1 Can Sweetened condensed milk 14 ounces
- 1 Tsp Peppermint extract
- 1/2 Cup Finely crushed peppermint candies about 20 mints
- 2 Cups Heavy cream Whipped
- Chocolate fudge spoonable ice cream topping found in a jar by the ice cream toppings at the grocery store
Spray a 9-inch round spring-form pan with cooking spray. k in the corners. Place crust into the freezer while the filling is made.Beat cream cheese until fluffy in a large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and peppermint candies, mix well. Fold in whipped cream. Pour filling into pan.Cover and freeze at least 6 hours or until firm. Garnish with fudge topping and crushed peppermint candies. Combine cookie crumbs and melted butter in a medium bowl, mix well.
Press 2 cups of cookie crumbs firmly partway up sides and onto the bottom of prepared pan.
Pressing crumbs on sides of pan first, then on the bottom keep the crust from being too thick in the corners. Place crust into the freezer while the filling is made.
Beat cream cheese until fluffy in a large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and peppermint candies, mix well. Fold in whipped cream. Pour filling into pan.
Cover and freeze at least 6 hours or until firm. Garnish with fudge topping and crushed peppermint candies.
Calories: 741kcal | Carbohydrates: 53g | Protein: 9g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 193mg | Sodium: 302mg | Potassium: 356mg | Sugar: 47g | Vitamin A: 2085IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 1mg