How To Make Peppermint Cheesecake |  

Peppermint Cheesecake by ‪@capemalaycooking‬
Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.
We've taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.
Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.
Cook's Note:
Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here's how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you're planning on feeding a crowd!
Ingredients Needed:
Biscuits (Tennis, Nice, Tea Biscuits, etc...)
Butter
Caramel
Cream Cheese
Fresh Cream
Peppermint Chocolate
Peppermint Essence
20cm loose bottom tin or 20 shot glasses
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