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 package (10 ounces) chocolate-covered mint cookies, crushed; 3 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 5 teaspoons cornstarch; 3 large eggs, lightly beaten; 1 large egg yolk, lightly beaten; 1/2 cup heavy whipping cream; 2 teaspoons peppermint extract; 1-1/4 teaspoons vanilla extract; 3 to 4 drops green food coloring, optional; 1 cup miniature semisweet chocolate chips; 1/2 cup chocolate-covered mint cookies, crushed, optional

Servings: persons

1 package (10 ounces) chocolate-covered mint cookies, crushed
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 large eggs, lightly beaten
1 large egg yolk, lightly beaten
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1-1/4 teaspoons vanilla extract
3 to 4 drops green food coloring, optional
1 cup miniature semisweet chocolate chips
1/2 cup chocolate-covered mint cookies, crushed, optional

1
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2
In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a
3
.
4
Bake at 325u00b0 until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.

1744

kcal

Calories

118

Fat

128

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 13 ingredients. The key ingredients include: 1 package (10 ounces) chocolate-covered mint cookies, crushed, 3 tablespoons butter, melted, 3 packages (8 ounces each) 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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