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Peppermint bark cookies and cream cheesecake
Preparation
30 min(s)
Total time
6 hour(s) 35 min(s) (including refrigerating)
Serving
16 servings
What You Need
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30 vanilla creme-filled chocolate sandwich cookies, divided
1 Tbsp. butter or margarine, melted
35 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 oz. BAKER'S White Chocolate
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Make It
1
Heat oven to 325°F.
2
Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
3
Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
4
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5
Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
6
Break chocolate bark into small pieces; sprinkle over cheesecake before serving.
Variation:
Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve 1 Tbsp. crushed candy for sprinkling over the swirled chocolate bark; stir remaining crushed candy into the cheesecake batter before baking as directed.
Nutrition Information Per Serving:
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat
29g
Saturated Fat
16g
Trans Fat
0.5g
Cholesterol
105mg
Sodium
290mg
Total Carbohydrates
49g
Dietary Fibers
1g
Sugars
38g
Protein
6g
Potassium
2%DV
Vitamin D
2%DV
Calcium
6%DV
Iron
8%DV
* Percent Daily Values are based on a 2,000 calorie diet.
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