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Slow Cook: Peppermint Cheesecake

Actual Cook Time: 4 hours and 30 minutes + 5 hours cooling time

Our classic cheesecake gets a wintery holiday twist. We’ve added peppermint extract and a little red food coloring to this cheesecake to spruce it up for the holidays. Minty, creamy cheesecake over a crust of crunchy chocolate cookie crumbs is a perfect addition to any table and with Suvie, it couldn’t be easier to fit into your schedule. We love using Suvie to make cheesecake as the water circulation assures a consistent temperature with no fear of cracking. Whip up this peppermint cheesecake for your next gathering ASAP.

Slow Cook: Peppermint Cheesecake

Ingredients

  • ¼ cup (4 tbsp) unsalted butter, melted
  • 1 cup chocolate cookie crumbs
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ teaspoon peppermint extract
  • 2 large eggs
  • 12-16 drops red food color (optional, more as desired)
  • 2 candy canes, crushed into pieces

Directions

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