Cookies and Cream Peppermint Cheesecake - Recipe from Price Chopper
Cookies and Cream Peppermint Cheesecake
Using Philadelphia Cream Cheese, this festive treat is sure to please the crowd at your holiday get together. After baking to perfection, be sure to chill this cheesecake for 4 hours before serving. Recipe courtesy of Kraft.
Using Philadelphia Cream Cheese, this festive treat is sure to please the crowd at your holiday get together. After baking to perfection, be sure to chill this cheesecake for 4 hours before serving. Recipe courtesy of Kraft.
- Heat oven to 325 degrees
- Chop 10 of the cookies for later use. Use pulsing action of food processor to process remaining cookies until finely ground. Add butter; mix well. Press onto bottom of 9 inch springform pan.
- 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. Stir in crushed mints and chopped cookies. Pour over crust.
- Bake cheesecake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
