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Peppermint Chip Cheesecake

Total Time

Prep: 20 min. Bake: 50 min. + chilling

Makes

12 servings

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
Peppermint Chip Cheesecake Recipe photo by Taste of Home
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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

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, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
  3. 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 piece: 391 calories, 25g fat (15g saturated fat), 113mg cholesterol, 166mg sodium, 39g carbohydrate (30g sugars, 2g fiber), 5g protein.

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