Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

This is a great dessert for the holidays. Garnish with whipped cream and crushed peppermint candy.

Recipe Summary

prep:
15 mins
cook:
13 mins
additional:
3 hrs 30 mins
total:
3 hrs 58 mins
Servings:
8
Yield:
1 9-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir cookie crumbs and margarine in a bowl until evenly moistened; press into the bottom of a 9-inch springform pan.

  • Bake in the preheated oven until lightly darkened, about 10 minutes. Remove from oven and cool to room temperature; about 30 minutes.

  • Stir gelatin and cold water in a small saucepan over low heat until gelatin dissolves completely, about 3 minutes.

  • Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Gradually add gelatin mixture, milk, and peppermint candy; mix until well-blended. Chill filling until thickened, about 2 hours.

  • Fold whipped cream and chocolate into filling. Pour filling into crust; chill until firm, about 1 hour.

Nutrition Facts

458 calories; protein 7.5g; carbohydrates 39.7g; fat 30.7g; cholesterol 71.3mg; sodium 323.1mg. Full Nutrition
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