Frozen Peppermint Cheesecake

Prep Time 20 min
Cook Time N/A
Servings 12
Difficulty Moderate


  • 2 cups chocolate wafer cookie or sandwich cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tsps. peppermint extract
  • 2 cups heavy cream, whipped
  • Red food coloring
  • Smucker's® Chocolate Fudge Topping


  • Step 1

    LINE 9-inch round cake or springform pan with foil.

  • Step 2

    COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.

  • Step 3

    BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan.

  • Step 4

    COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.