This cake is so easy to make and is always a big success! A fun treat during the summer when everyone craves something cool.
How To Make Frozen Peppermint Cheesecake
A fun cheesecake recipe that would surely be loved by the young and old. A delicious wafer cookie crumb crust holding the smooth and creamy cheesecake base, with a refreshing kick of flavor from the peppermint candy – a wonderful combination!
Prep:
1 hr
Cook:
6 hrs
Total:
7 hrs
Ingredients
- 1 1/4 cup chocolate wafer cookie crumbs, about 24 wafers
- 1/4 cup sugar
- 1/4 cup margarine, or butter
- 8 oz. cream cheese, softened
- 14 oz. Eagle Brand sweetened condensed milk, not evaporated milk
- 1 cup hard peppermint candy, crushed
- red food coloring, optional
- 2 cups whipping cream, whipped or non-dairy whipped topping
Instructions
- Combine crumbs, sugar, and margarine.
- Press on bottoms and halfway up sides of two 9-inch springform pan.
- In a large mixing bowl, beat cheese until fluffy.
- Gradually beat in sweetened condensed milk.
- Stir in crushed candy and food coloring if desired.
- Fold in whipped cream.
- Pour into prepared pan, and cover.
- Freeze 6 hours or until firm.
- Garnish as desired.
- Return leftovers to freezer.
Nutrition
- Sugar: 72g
- :
- Calcium: 287mg
- Calories: 931kcal
- Carbohydrates: 92g
- Cholesterol: 173mg
- Fat: 59g
- Fiber: 1g
- Iron: 1mg
- Potassium: 406mg
- Protein: 11g
- Saturated Fat: 32g
- Sodium: 486mg
- Vitamin A: 2189IU
- Vitamin C: 2mg
Share your thoughts on this delicious Frozen Peppermint Cheesecake recipe in the Baking and Desserts forum and let us know how it turned out for you!
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