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| Frozen Peppermint Cheesecake |
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2 cups chocolate wafer cookie or sandwich cookie crumbs |
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1/4 cup sugar |
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1/4 cup butter, melted |
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1 (8 oz.) package cream cheese, softened |
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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk |
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2 tsp peppermint extract |
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2 cups heavy cream, whipped |
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Red food coloring (optional) |
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Smucker's® Chocolate Fudge Spoonable Ice Cream Topping (optional) |
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Line a 9-inch round cake or springform pan with foil. |
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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. |
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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. |
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Cover; freeze 6 hours or until firm. Garnish with fudge topping, if desired |
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recipe from: Holiday Show 2011
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