Frozen Peppermint Cheesecake

I wanted to make something festive for our Christmas get together this weekend with my mom, brother and family. Original plan was brownie peppermint pie but then I decided to save that one for Christmas Eve (and may skip it anyways in favor of multiple types of Christmas cookies). Went to my trusty pinterest and found an awesome no bake peppermint cheesecake courtesy of Smuckers, of all places!

Frozen Peppermint Cheesecake

Ingredients:

2 cups chocolate wafer cookie or sandwich cookie crumbs [I assumed Oreos, except then we had to scrape the cream filling out ourselves and my sous chef (aka husband) took it upon himself to create the world’s creepiest mutant Oreo]

(pardon the bottle of breastmilk in the background, LOL – I swear none went into this or any other baked good.)

1/4 cup sugar
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk [Per usual I intentionally get a different brand when they do this]
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring (optional)
Smucker’s® Chocolate Fudge Spoonable Ice Cream Topping (optional) [I just used regular old chocolate syrup from a squirt bottle]

Directions:

1 LINE 9-inch round cake or springform pan with foil.
2 COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.

So it looks ok here, but honestly I think the recipe should have called for significantly more butter. Even when fully mixed it still was very dry and crumbly, and when we ate it the crust just fell apart as crumbs all over the place with each slice we cut.

3 BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan.

The cream cheese and milk mixture, with just one drop of red food coloring gel. Amazing stuff!

Whipping our cream. I’d never done this before and it was really cool!

…and “folding” it in. I don’t actually know what that means so I just mixed it in.

In the pan and ready to freeze.

…with a little pre-freezing decoration:

 

4 COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.After freezing, and decorated with chocolate syrup. You can see in the sliced pic how the crust fell apart. It was delicious though! Tasted like ice cream actually.

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