Peppermint Chip Cheesecake Recipe

Name: Peppermint Chip Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies); 3 tablespoons butter, melted; 3 (8 ounce) packages cream cheese, softened; 3/4 cup sugar; 5 tablespoons cornstarch; 3 eggs; 1 egg yolk; 1/2 cup heavy whipping cream; 2 teaspoons peppermint extract; 1 1/4 teaspoons vanilla extract; 3 -4 drops green food coloring (optional); 1 cup miniature semisweet chocolate chips

Servings: persons

1 (10 ounce) package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
5 tablespoons cornstarch
3 eggs
1 egg yolk
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1 1/4 teaspoons vanilla extract
3 -4 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

1
Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
2
Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
3
Pour into crust (the mixture will come up above the edge of the cookie crust and that's OK) and place the pan on a baking sheet.
4
Bake at 325u00b0 for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
5
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
6
Remove sides of pan to serve and refrigerate any leftovers.

1031

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10 ounce) package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies), 3 tablespoons butter, melted, 3 (8 ounce) packages cream cheese, softened, 3/4 cup sugar, and more.

Yes, Peppermint Chip Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Chip Cheesecake

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