Frozen Peppermint Cheesecake
Public
Servings: 12
Prep. Time: 20 mins
Ready In: 6 hrs
Prep. Time: 20 mins
Ready In: 6 hrs
Ingredients:
2 cups 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 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring
Smucker's® Chocolate Fudge Topping
Directions:
- LINE 9-inch round cake or springform pan with foil.
- 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.
- 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.
- COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.