Frozen Peppermint Cheesecake

Ingredients: 2 cup chocolate wafer cookie or sandwich cookie crumbs 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 2 teaspoon peppermint extract 2 cup heavy cream, whipped red food coloring chocolate fudge topping
Rated

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2 cup chocolate wafer cookie or sandwich cookie crumbs

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1/4 cup sugar

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1/4 cup butter, melted

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1 (8 oz.) package cream cheese, softened

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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2 teaspoon peppermint extract

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2 cup heavy cream, whipped

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red food coloring

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chocolate fudge topping

NUTRITION INFORMATION

Serving Size 1 slice, 1/12 of cake
Calories Per Serving 450
Total Fat 30g
Calories From Fat 270g
Saturated Fat 18g
Trans Fat 1g
Cholesterol 95mg
Sodium 270mg
Carbohydrates 39g
Dietary Fiber 1g
Sugar 30g
Protein 6g
Percent Daily Value*: Vitamin A 20%, Calcium 15%, Vitamin C 0%, Iron 4%.

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LINE 9-inch round cake or springform pan with foil.

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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.

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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.

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COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.

NUTRITION INFORMATION

Serving Size 1 slice, 1/12 of cake
Calories Per Serving 450
Total Fat 30g
Calories From Fat 270g
Saturated Fat 18g
Trans Fat 1g
Cholesterol 95mg
Sodium 270mg
Carbohydrates 39g
Dietary Fiber 1g
Sugar 30g
Protein 6g
Percent Daily Value*: Vitamin A 20%, Calcium 15%, Vitamin C 0%, Iron 4%.

Frozen Peppermint Cheesecake

Frozen Peppermint Cheesecake

Ingredients

Instructions

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