Peppermint Chip Cheesecake
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, room temperature, lightly beaten
- 1 large egg yolk, room temperature, 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
Reviews
Made this cheesecake to sell at a fundraiser auction. It got rave reviews from the buyer!!
I made this cheesecake following the recipe to the T...absolutely delicious. Will probably make it again for the holidays. Thanks for sharing!!
Hi I am very Interested in baking this Peppermint cheese cake. But can you give a metric measurements for all thanks ..
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Very good! Have used part lowfat cream cheese sometimes, still with excellent results!
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.
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.
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