Watch (runs 6:17)

Peppermint Nob Cheesecake

Bill Lorenzen uses a treat from Newfoundland to give his cheesecake that peppermint punch.

Ingredients:

½ bag of Newfoundland Purity Peppermint Nobs (crushed in a blended)
2 packs (250 grams each) of cream cheese
1 envelope of unflavoured gelatin
½ cup of sugar
½ cup of milk
1 cup of whipped cream
2 chocolate bars (in small pieces)
1 cup of Oreo cookie crumbs
3 tbspn of butter melted

Instructions:

For base:

Melt butter, add Oreo crumbs and press in bottom of 9-inch, spring-form pan.
Bake at 350 for 10 mins

For filling:

Combine cream cheese and sugar and blend well.
Soften gelatin as directed.
Add gelatin, milk and peppermint candy to cream cheese mixture. Mix well.
Chill until thickened, but not set (about five minutes).
Fold in whipped cream and chocolate pieces.
Pour over crust and chill until firm.
Can be garnished with extra whipped cream combined with the crushed candy.

Bill Lorenzen is originally from the other island, Newfoundland, but now lives in Stratford. Although the candy he uses in the recipe is now readily available on the Island, that wasn't always the case. He used to have to bring it in specially.