Cheesecake with a Twist
Cheesecake isn’t necessarily one of the easiest desserts to make, but it sure is one of the best. I don’t usually fuss with cheesecake too often, so when I do, it’s got to be fabulous. My family loves the cheesecake and peppermint flavor combination, so this is a winner every time! When you have time to make a great dessert, give some thought to this cheesecake. It’s worth the effort, for sure.
1 cup chocolate wafer cookie crumbs
3 tablespoons butter, melted
1 package unflavored gelatin
1/2 cup cold water
1 16-ounce package cream cheese, softened
1/2 cup sugar
1/2 milk
1/4 cup finely chopped peppermint candy
1 cup whipping cream, heavily whipped
1/3 cup crushed peppermint candy
1/4 cup milk chocolate, melted
Preheat oven to 350 degrees. Mix cookie crumbs and butter together and press onto the bottom and sides of a nine-inch spring form pan (add more crumbs and butter, if necessary). Bake crust for 10 minutes. Cool. Mix gelatin and water in a small saucepan; stir constantly over low heat until gelatin is well dissolved. Mix cream cheese and sugar in a mixing bowl. Use a hand mixer to blend fully. Add gelatin mix, milk and crushed peppermint until blended. Place in refrigerator until thick, but not fully formed. Add in whipped cream and blend well. Pour into crust. Place in refrigerator until well set. Carefully remove side of spring form pan. Decorate by drizzling melted chocolate and extra peppermint candies on top.