Peppermint Chip Cheesecake

Name: Peppermint Chip Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
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 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

I love to make cheesecakes and frequently give them as gifts or donate them to fundraisers. This one is very popular. —Gretchen Ely, West Lafayette, Indiana

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 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

Directions

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.
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 baking sheet.
Bake at 325° 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.

Editor’s Note: This recipe was tested with Keebler Grasshopper Fudge Mint Cookies.

Nutrition Facts

1 slice: 391 calories, 25g fat (15g saturated fat), 113mg cholesterol, 166mg sodium, 39g carbohydrate (30g sugars, 2g fiber), 5g protein.

Originally published as Peppermint Chip Cheesecake in Taste of Home August/September 2004

Reviews

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Gramma Amy

Jun 5, 2014

Made this cheesecake to sell at a fundraiser auction. It got rave reviews from the buyer!!
canstey

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!!
Joanne1234

May 25, 2013

Hi I am very Interested in baking this Peppermint cheese cake. But can you give a metric measurements for all thanks ..
imbeautiful100

Nov 1, 2011

:)
Heisrisen

Jun 26, 2011

Very good! Have used part lowfat cream cheese sometimes, still with excellent results!
5weet 5ara

Jan 28, 2011

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.
theoboehobo

Mar 26, 2010

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.
zook

Jan 17, 2010

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!
pmeklund

Dec 30, 2009

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.