Peppermint Chip Cheesecake
"I love to make cheesecakes and frequently give them as gifts or donate them to fund-raisers," notes Gretchen Ely from West Lafayette, Indiana. "This one is very popular."
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
60 min.
|
TOTAL
|
80 min.
|
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 eggs
- 1 egg yolk
- 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
DIRECTIONS
In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until combines. Stir in the cream, extracts and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings. *Editor's Note: This recipe was tested with Keebler Grasshopper Fudge Mint Cookies.