| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Peppermint Cheesecake

1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup heavy cream, whipped
3 ounces chocolate candy bars, grated

1. Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved.
3. In a bowl, combine softened cream cheese and sugar, mixing at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture, milk, and crushed peppermint candy, mixing until blended.
4. Chill until slightly thickened but not set. Whip cream to soft peaks and fold into thickened mixture along with grated chocolate candy bar. Pour over the crust and chill until firm.

Makes 12 servings.