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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 fundraisers," notes Gretchen Ely from West Lafayette, Indiana. "This one is very popular."
TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling YIELD: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 eggs
  • 1 egg yolk
  • 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. In a 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 mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until combines. 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. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.

Recipe Note

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

Nutritional Facts

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

Reviews for Peppermint Chip Cheesecake

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Gramma Amy
Reviewed Jun. 5, 2014

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

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!!"

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 .."

Reviewed Nov. 1, 2011


Reviewed Jun. 26, 2011

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

5weet 5ara
Reviewed 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."

Reviewed 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."

Reviewed 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!"

Reviewed 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."

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