The Coffee Pot Bakery Blog

PEPPERMINT CHEESECAKE
Makes: (1) 10”

Springform pan

Crust:

1 cup graham cracker crumbs
1⁄2 cup melted butter
1⁄2 cup sugar
1⁄2 cup cocoa powder

Mix together. Press into 10” springform pan. Press up on sides 1 inch. Peppermint Filling:
1/2 can sweetened condensed milk
12 oz soft cream cheese
2 eggs
2 tsp peppermint extract
1 tbl red food dye

Beat cream cheese and sweetened condensed milk. When smooth add eggs one at a time, beating well. Mixing on low, slowly pour in melted chocolate. Add extract and dye. Scrape bowl and mix again until smooth.

Chocolate Filling:
1/2 can sweetened condensed milk 12 oz soft cream cheese
2 eggs
6 oz chocolate chips, melted
1 tsp peppermint extract

Beat cream cheese and sweetened condensed milk. When smooth add eggs one at a time, beating well. Leave mixer on low, slowly pour in melted chocolate. Scrape bowl and mix again until smooth.

Alternately layer both fillings into prepared crust. End with several dollops of peppermint on top. Use a knife to swirl.

Place a pan of water on the rack underneath the cheesecake in the oven so the steam hits the bottom of the pan.
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Bake at 325 for 1 hr 30 minutes. Turn off oven and leave it in the oven for an hour to cool slowly. Chill overnight before removing from pan. Top with whipped cream and chopped Andes peppermints.