Peppermint cheesecake pie
A delicious and festive peppermint cheesecake pie perfect for the holidays. Creamy, cool, and refreshing!
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cup Chocolate cookie crumbs
- 6 tablespoons Unsalted butter, melted
Filling
- 32 ounces Cream cheese, softened
- 1.5 cup Granulated sugar
- 0.5 cup Heavy cream
- 0.75 teaspoon Peppermint extract
- 0.5 cup Crushed peppermint candies
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Mix cookie crumbs and melted butter. Press into a 9-inch pie pan.
- Bake crust for 8-10 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add heavy cream and peppermint extract, mix until combined.
- Fold in crushed peppermint candies.
- Pour filling into the cooled crust. Refrigerate for at least 4 hours, or preferably overnight.
- Serve cold.
Notes
Garnish with additional crushed peppermint candies and whipped cream before serving.