Peppermint Chip Icebox Cheesecake

Name: Peppermint Chip Icebox Cheesecake
Yield: Serves 12
Ingredients: 1 1/4 cups, Oreo mint cookie crumbs (from 16 Double Delight Oreo Mint 'n Creme cookies); 2 tablespoons, unsalted butter, melted and kept warm; 1 1/2 cups, heavy cream, divided; 1 envelope, unflavored gelatin; 1/2 cup (3½ ounces), sugar; 1 pound, cream cheese, cut into 1-inch chunks and softened 30 to 45 minutes at room temperature; 2 tablespoons, crème de menthe; Pinch, table salt; 1 cup, semisweet chocolate minichips

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Appears in Cook's Country April/May 2005

Desserts or Baked Goods

Frozen Desserts

Cakes

No-bake cheesecakes-which use gelatin to set them firm-can be a dubious affair. We set out to create an icebox cheesecake with a supple, creamy texture-and great flavor too.

SERVES12

WHY THIS RECIPE WORKS

We wanted our Peppermint Chip Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick t...

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