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“This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream.”
READY IN:
6hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 14 cups chocolate wafer crumbs (or sandwich cookie crumbs)
  • 14 cup sugar
  • 14 cup butter or 14 cup margarine, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons peppermint extract
  • 2 cups heavy cream, whipped
  • red food coloring (optional)
  • chocolate fudge topping (optional)

Directions

  1. Combine cookie crumbs and sugar. Add butter; mix well.
  2. Press firmly on bottom and part way up sides of wax paper 9-inch springform pan.
  3. Chill.
  4. In mixing bowl, beat cream cheese with electric mixer on low until fluffy.
  5. Gradually beat in EAGLE BRAND®.
  6. Stir in extract and food coloring, (optional); mix well.
  7. Fold in whipped cream.
  8. Pour filling into pan.
  9. Cover; freeze 6 hours or until firm.
  10. Garnish with topping.
  11. Store leftovers covered in freezer.

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