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"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."
Nutritional Facts 1 serving (1 slice) equals 391 calories, 25 g fat (15 g saturated fat), 113 mg cholesterol, 166 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Peppermint Chip Cheesecake in Taste of Home August/September 2004, p5
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Reviewed on Mar. 16, 2012 by babsvo07
I've made this several times and it has been a hit. It's great for St. Patrick's Day!
Reviewed on Nov. 01, 2011 by imbeautiful100
:)
Reviewed on Jun. 26, 2011 by Heisrisen
Very good! Have used part lowfat cream cheese sometimes, still with excellent results!
Reviewed on Jan. 28, 2011 by 5weet 5ara
Everyone who tried this recipe liked it a lot. It kinda tastes like an Ande's mint but creamy. I used a little extra food coloring and mint filled oreos instead of the keebler cookies because our store was out of them. The oreos tasted great as the crust though. I might use a little bit less mint extract next time, but most said it was good how it was.
Reviewed on Mar. 26, 2010 by theoboehobo
My husband and I loved this recipe! I used regular-sized chocolate chips and it worked just fine. I also just used a regular pie dish. I had a hard time getting the pieces out of the dish, so I will spray it more thoroughly with non-stick spray next time.
Reviewed on Jan. 17, 2010 by zook
I made this for a girls get together. It is very delicious. I am gluten intolerant, so I left out the crust. Then I didn't like the look of mine, so I made a mint chocolate ganache and covered the cake with that. It was beautiful! I didn't have mini chocolate chips, so I chopped up some regular ones and it worked just fine.I was worried that it might be too minty with the ganache, but it got rave reviews from all my girlfriends! It's a hit!
I made this for a girls get together. It is very delicious. I am gluten intolerant, so I left out the crust. Then I didn't like the look of mine, so I made a mint chocolate ganache and covered the cake with that. It was beautiful! I didn't have mini chocolate chips, so I chopped up some regular ones and it worked just fine.
I was worried that it might be too minty with the ganache, but it got rave reviews from all my girlfriends! It's a hit!
Reviewed on Dec. 30, 2009 by pmeklund
I've made this recipe many times, every time is perfect, the texture and flavor are perfect, make sure to crush the cookies very fine or it's hard to cut the cheesecake when cool.
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