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Peppermint Chip Cheesecake Recipe

Peppermint Chip Cheesecake Recipe

"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 YIELD: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

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.

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.