Monday, December 2, 2013

Recipe Redux: Frozen Peppermint Cheesecake

frozen-peppermint-cheesecake

My husband and I just had the "slowing down" talk. One or the other of us brings it up every few months, the need to pare down our list of activities and commitments and spend more time being a family. We try not to overload our schedules, but somehow, every minute of every day seems to fill up with business. And with all of the extra Holiday festivities, December is the busiest month of all. It usually feels like a marathon of parties, outings, projects, and trips, and we rush, rush, rush around, and then Christmas has come and gone...and we haven't even stopped to enjoy it or reflect on the meaning of the season. And we deserve to give ourselves more than that!

In an effort to save more time for important things like drinking hot cocoa with my little ones and writing letters to Santa, I'm going to try to keep all of my Holiday treats this month quick and easy. To kick things off, I have a to-die-for frozen peppermint cheesecake recipe for you that takes mere minutes to throw together. With a dark, chocolatey cookies crust and wintery candy cane filling, it's the perfect dessert for any December dinner. And the recipe makes two cheesecakes, so you can keep one for yourself and give one away. Check that neighbor gift off your list!

Frozen Peppermint Cheesecake
first posted on Lulu the Baker in December 2009
frozen-candy-cane-cheesecake

1 8-oz brick cream cheese, softened
1 can sweetened condensed milk
1 cup crushed peppermint candy canes (about 16 candy canes), plus more for sprinkling on top
1 pint heavy cream, whipped to stiff peaks
2 store-bought oreo cookie pie crusts

Combine cream cheese, sweetened condensed milk, and candy canes (except for the ones to sprinkle on top) in a large bowl and beat until smooth. Gently fold in the whipped cream. Divide the mixture evenly between the two chocolate crusts. Freeze until firm, at least 4 hours. Remove from freezer, sprinkle with extra crushed candy canes, and serve immediately.


frozen-peppermint-cheesecake
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18 comments:

  1. Oh my, that looks so pretty and delicious!

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    1. Thanks, Sharon! They really are delicious, and so unbelievably easy to make!

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  2. Hi, I have a question. I want to make a tiered dessert using several different sizes of springform pan. Do you think the stacks would hold up when frozen? I would probably have to stack it right before serving (thinking I wouldn't have enough room in the freezer to keep it stacked). This looks wonderful!

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    1. Hmmmmm. The cheesecake is pretty solid when frozen, but it thaws quickly, so you'd definitely have to stack it just before serving, and then serve it right away. Are you planning on cutting it stacked, or serving it like you would a wedding cake, cutting slices from one tier at a time?

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  3. Cutting it one tier at a time. I also want to do some sort of decoration once it's all put together, but maybe I can do that on each individual frozen layer. I will make it work somehow, because this sounds so delicious and also easy. I always do the Christmas dessert and in the past they have been so labor intensive. I'm determined this is the year of "keeping it simple", BUT delicious! Thanks for the suggestion! :)

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  4. do think i could use this recipes in cupcake form? And do you think they would hold up on a table for a Christmas party or melt too quickly?

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    1. I definitely think you could do cupcakes. They do soften pretty quickly, so I don't think they can sit out on a buffet for long.

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    2. Do you think adding plain gelatin would help to set it up for a longer time? Or substitute some of the whipping cream with more cream cheese? I really like the idea of the flavors but I am thinking more of a chocolate sandwich cookie with the peppermint cheesecake filling. Crazy!

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    3. Hey Scott. I think a chocolate sandwich cookie with peppermint cheesecake filling would be great! I don't know that this recipe is a good jumping-off point for that though. Maybe just do a really delicious peppermint cream cheese frosting for the middle??

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  5. I would like to make only 1 pie. My thoughts are to cut all the ingredients in half, except for the cream cheese, or would you suggest cutting that in half as well? Also, have you added peppermint extract to give it more peppermint flavor? I'm also assuming you have added some food coloring as well? Thank you!!

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    1. Hi Victoria! If you decide to make just one cheesecake, I would go ahead and cut all of the ingredients in half, even the cream cheese. However, I think it is actually easier just to make two of them. If you only need one, just give the other one as a holiday gift!

      As far as the peppermint extract goes, I haven't tried adding any, but I've found the filling to be plenty pepperminty without it. And no food coloring added! I made sure I used candy canes with lots of red stripes, and when finely crushed, they were a very lovely and deep pink color.

      Happy Holidays!

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  6. Hi Lulu!
    How long would you be able to keep these pies in the freezer? I will bring one of the pies to a dinner party on Wednesday, and the other on Saturday...I want to make sure it will still be ok a few days later!
    Thanks and Happy Holidays!

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    1. Hey Lynda! I think you'd be totally OK make them on Wednesday and keeping one in the freezer until Saturday. As I mentioned in a previous comment, they do freeze pretty solid, so you should be fine! Happy Holidays!

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  7. Can u just use cool whip instead of whipping the heavy cream?

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    1. Hi! Although I haven't tried it, you probably could use cool whip in place of whipped cream. I have another frozen pie recipe that uses cool whip and it always turns out. Good luck!

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  8. How many ounces for the sweetened condensed milk?

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    1. Hi Vanessa! I'm not home to check, but I believe it's a 14-oz can.

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    2. OK, thanks! Just wanted to make sure because the 140z can was the only one I could find and I wasn't sure!

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