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Peppermint Chip Cheesecake Recipe
Peppermint Chip Cheesecake Recipe photo by Taste of Home

Peppermint Chip Cheesecake Recipe

Read Reviews (9)
4.86 9
Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling
MAKES: 12 servings

Ingredients

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

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.

Directions

  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 food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet
  3. 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. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.
Editor’s Note: This recipe was tested with Keebler Grasshopper Fudge Mint Cookies.
Originally published as Peppermint Chip Cheesecake in Taste of Home August/September 2004, p5

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.

Reviews for Peppermint Chip Cheesecake(9)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 22, 2013

I made this cheesecake following the recipe to the T...absolutely delicious. Will probably make it again for the holidays. Thanks for sharing!!

MY REVIEW
Reviewed May. 25, 2013

Hi I am very Interested in baking this Peppermint cheese cake. But can you give a metric measurements for all thanks ..

MY REVIEW
Reviewed Mar. 16, 2012

I've made this several times and it has been a hit. It's great for St. Patrick's Day!

MY REVIEW
Reviewed Nov. 1, 2011

:)

MY REVIEW
Reviewed Jun. 26, 2011

Very good! Have used part lowfat cream cheese sometimes, still with excellent results!

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