Smooth, creamy, irresistible and super easy! I love peppermint crisp and I would eat it in any way, shape or form so I decided to try and my a peppermint crisp cheesecake, and it came out AMAZING. I would definitely recommend using the nestle peppermint crisp chocolate even though I didn’t in this recipe. If you aren’t a big fan of mint you can remove the peppermint crisp and caramel from the recipe and make a normal cheesecake. I will leave a few options at the bottom for toppings to make this cheesecake your own.
Peppermint Crisp Cheesecake
Ingredients
Base
- 1 Packet Coconut biscuits
- ½ Cup Melted butter
Filling
- 1 Tub Cream cheese (room temp)
- 1 Tub Ricotta (Room temp)
- 80 g Granulated sugar
- 2 Eggs plus 1 egg yolk
- ½ Cup Caramel treat
- 1 Nestle Peppermint crisp (grated)
- 1 tbsp Fresh lemon juice
- 5 ml Vanilla essence
- ½ tsp Salt
- 2 tbsp Cornflour
Topping
- The rest of the caramel treat
- 1 Nestle Peppermint crisp (grated)
Instructions
- Preheat the oven to 160 degrees Celsius
- Wrap the outside of the tin with tin foil to make it water tight
For the base
- Place the biscuits in a food processor and puree until fine. Add the butter and puree until smooth.
- Tip the biscuit mixture into the cake tin and press firmly and evenly into the bottom of the tin.
- Place in fridge while making the filling
For the filling
- Cream together the cream cheese and Ricotta in a mixer
- Once well combined you can add the rest of the filling ingredients and mix it together until all the ingredients are combined
- Pour the filling into the prepared baking tin and place in a deep baking sheet
- Add warm water into the baking sheet until the cake tin is ¾ covered and bake for 45-55 minutes
- Remove from water bath once done and allow to cool completely before removing it from the cake tin
For the topping
- Spread the leftover caramel on top and sprinkle over the peppermint crisp chocolate
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