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Frozen Peppermint Cheesecake

Prep Time: 20 Minute(s)
Yield: 12 servings


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


  1. LINE 9-inch round cake or springform pan with foil.
  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.
  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.
  4. COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.

Nutrition Facts

Serving Size (1 slice, 1/12 of cake), Calories 450 (Calories from Fat 270), Total Fat 30g (Saturated Fat 18g, Trans Fat 1g), Cholesterol 95mg, Sodium 270mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 30g), Protein 6g; Percent Daily Value*: Vitamin A 20%, Vitamin C 0%, Calcium 15%, Iron 4%.

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