Frozen Peppermint Cheesecake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 2 cups chocolate wafer cookie or sandwich cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 teaspoons peppermint extract
  • 2 cups heavy cream, whipped
  • Red food coloring
  • Smucker's® Chocolate Fudge Topping

Instructions

  • LINE 9-inch round cake or springform pan with foil.
  • 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.
  • 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.
  • COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.
Close Print