Easy Peppermint Cheesecake
This easy Peppermint Cheesecake recipe is such a pretty recipe, and one that would be great for the holidays. The chocolate base, cream cheese middle, and cheery red and white whipped topping come together in this dessert. Although the whipped topping and candy cane that is used with the topping are noted as optional, do not skip these additions. They add real visual interest and also texture. The creaminess of the whipped cream is lovely against the cream cheese and slightly grainy character of the chocolate base, and the crunch, and sharp taste of mint is fantastic (against the chocolate).
This Peppermint Cheesecake recipe is a quick one to make, although it does have a few steps. The chocolate base is prepared using chocolate graham wafers, which always helps to speed up this step. Once cooked, the cream cheese middle, which comes together quickly if you are using a mixer, is poured on top. That is baked and then cooled. You can serve the dessert like this, if you prefer. It will have plenty of appeal, with the mint extract offering extra flavor punch, and the red food coloring giving a slightly pink tinge to the cream cheese filling. This coloring will contrast nicely against the chocolate base. Or you can continue, and either blend home made whipped cream (the recipe recommends commercial topping) and the crushed candy cane.
Depending on the season, you may or may not desire to add the crushed candy cane. Fair enough. But do add the whipped cream on top. Of course, I am biased, and would eat homemade whipped cream on potatoes, if I dared. Still, the taste is imitable, and delicious. Try this recipe soon, and see what you and your family think of it. Then pull the recipe for Easy Peppermint Cheesecake out again for the holidays. Yum. Every one will love it. Wait and see.
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