Frozen Peppermint Cheesecake

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"This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream." — EAGLE BRAND®

Directions

Combine cookie crumbs and sugar. Add butter; mix well. Line 9-inch round cake or springform pan with foil. Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. Chill.
In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with topping. Store leftovers covered in freezer.

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Reviews More Reviews

Most Helpful Positive Review

Dec 28, 2010

Really good. It was a nice light dessert to top off Christmas feast. I too added crushed candy to the filling and sprinkled some on the top with a little of the crushed Oreos.

—petey

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Most Helpful Critical Review

Dec 30, 2010

This was So easy to make but did not hold up well. I think it actually melts faster then ice cream if thats possible. I kept having to take it out of t he freezer and stick it back in when no one was eating it. Very annoying.

—Jaime421

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32 Ratings

Jan 08, 2012

This is absolutely delicious. I made no changes or substutions, I made it according to the recipe. We loved this pie.

—Sarah Jo

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May 15, 2005

This was really good. It was even better 2 days later. I added 2 or 3 cups more WF chocolate cookies with chocolate filling crumbs with the same amount of butter (it helps to spray the pan also)in a 9" deep dish pie pan. I froze it for and hour then covered it with foil so it wouldn't stick to the foil. I brought it to work and everyone enjoyed it and asked for the recipe! This would also, be a good base recipe to make a mint ice cream pie. Thanks for the recipe!

—LoveMexiFood

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Dec 10, 2007

Tasty and festive, but next time I will definitely leave the cake in the freezer for several hours longer than specified. The cake was still a bit runny.

—wesclitz

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Dec 29, 2009

This recipes is fantastic! I made a graham cracker crust rather than a chocolate wafer one and will always make it that way as it paired beautifully. I added red food coloring to the cream cheese mixture and 3 fourths of the whipping cream. Folded in the whipping cream blending the color to a nice pink. With the remaining white quarter of whipping cream I used it to make a marble effect with the pink and it looked great. Wonderful recipe and will continue to make it!

—younglady23

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Nov 27, 2007

brought it to a family party and it was a hit. the only problem was that it melted quickly so i wouldnt suggest it for a buffet!

—DARCYMAE

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Aug 26, 2006

My christmas company could not say enough good things about this cake. I highly recommend it - it's the perfect christmas dessert for buffets.

—Corinne

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Nutrition

Calories
508 kcal
25%

Carbohydrates
34.4 g
11%

Cholesterol
97 mg
32%

Fat
31.4 g
48%

Fiber
0.8 g
3%

Protein
4.9 g
10%

Sodium
263 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frozen Peppermint Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 508
Calories from Fat: 283

% Daily Value *
Total Fat 31.4g 48 %
Saturated Fat 18.9g 94 %
Cholesterol 97mg 32 %
Sodium 263mg 11 %
** Potassium 92mg 3 %
Total Carbohydrates 34.4g 11 %
Dietary Fiber 0.8g 3 %
** Protein 4.9g 10 %
Sugars 23.2g
** Vitamin A 19 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 10 %
** Thiamin 5 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.