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Peppermint-Chocolate Cheesecake
Bake: 15 mins at 350°F
Ingredients
- 1 3/4 cups chocolate wafer crumbs (about 28 wafers)
- 6 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 8 ounce packages cream cheese, softened
- 1/2 cup sugar
- 1/2 cup milk
- 1/3 cup finely crushed striped round peppermint candies (about 15 mints)
- 1 cup whipping cream
- 2 1 1/2 ounce bars milk chocolate, chopped (2/3 cup)
- Whipped cream (optional)
- Shaved chocolate (optional)
- Coarsely crushed striped round peppermint candies (optional)
Directions
1. For the crust:In a medium mixing bowl, stir together wafer crumbs and melted butter. Press onto bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree F oven for 15 minutes. Remove the crust from the oven and cool on a wire rack.
2. For the cheesecake filling:In a small saucepan, soften the unflavored gelatin in cold water. Place over low heat and stir mixture until gelatin dissolves. Remove from heat and set aside.
3. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until well combined. Gradually add the milk, the finely crushed peppermint candies and the gelatin mixture, mixing well. Chill the mixture until it's partially set, stirring occasionally.
4. In a medium bowl, beat the 1 cup whipping cream just to soft peaks (tips curl). Then, fold the whipped cream and chopped milk chocolate into cream cheese mixture. If necessary, chill again until the mixture mounds. Spoon into the cooled crust. Cover and chill for several hours or overnight till firm.
5. Garnish cheesecake with whipped cream, the shaved chocolate and/or the coarsely chopped peppermint candies, if you like. Makes 12 servings.
