Peppermint cheesecake made with Candy Cane Oreos and Andes Mint Chips
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 10
Author Cookie Madness
Ingredients
Crust
15Candy Cane Oreos
2tablespoonsmelted butter
Filling
1cupheavy cream
1envelope unflavored gelatin
¼cupwatercold
16ounces2 packs cream cheese, softened
½cupgranulated sugar
½cupmilk
1teaspoonvanilla extract
1cupAndes Peppermint Chips
Instructions
In a food processor in a zipper bag with a rolling pin, crush the cookies. Combine the cookie crumbs and butter and press into the bottom of a 9 inch round springform pan. Chill until ready to use.
In a metal bowl, whip the cream and set aside.
In a saucepan, combine the cold water and gelatin. Turn heat to medium and stir until gelatin dissolves. Remove from heat.
In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the gelatin mixture, milk and vanilla. Stir in the peppermint chips. Fold in the whipped cream.
Pour cheese mixture over the crust and chill for a few hours or until firm.
Notes
The crust was pretty thin, but I only had 15 Oreos to work with. Next time I might use 22 and increase the butter to 3 Tablespoons. Adding pink would be a nice touch, or you could use green Andes bits and dye the cake green.