Monday, December 26, 2016

Peppermint Bark Cheesecake Recipe from @Kraft and @BlogsRelease





I always have so much leftover chocolate and peppermints or candy canes left over after the holidays.  This year I decided that I am going to use them to make a special dessert.

I found this great recipe from Kraft and it looks so easy and delicious.  If you have extra candy laying around, give it a try!


Create this yummy Peppermint Bark Cheesecake with crushed mints, chocolate sandwich cookies and white chocolate. Yule love this Peppermint Bark Cheesecake!






Prep Time
35min.
Total Time
6hr.  
35min.
Servings
16 servings
What You Need
18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
30 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
Make It
Heat oven to 325°F.
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

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