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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
  • Total Time
    Prep: 20 min. Bake: 50 min. + chilling
  • Makes
    12 servings


  • 1 package (10 ounces) chocolate-covered mint cookies, crushed
  • 3 tablespoons butter, melted
  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • 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 ..

  • shybabs43
    Dec 20, 2012

    No comment left

  • barbara
    Mar 16, 2012

    No comment left

  • 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.

  • krystaljoy
    Mar 3, 2010

    No comment left