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Peppermint Chip Cheesecake Recipe

August 17th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (10 ounce)packagethin mint cookies, crushed(I used Keebler Grasshopper Fudge Mint Cookies)
  2. 3tablespoonsbutter, melted
  3. 3 (8 ounce)packagescream cheese, softened
  4. 3/4cupsugar
  5. 5tablespoonscornstarch
  6. 3eggs
  7. 1egg yolk
  8. 1/2cupheavy whipping cream
  9. 2teaspoonspeppermint extract
  10. 1 1/4teaspoonsvanilla extract
  11. 3-4dropsgreen food coloring (optional)
  12. 1cupminiature semisweet chocolate chips

DIRECTIONS

  1. Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  2. Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
  3. Pour into crust (the mixture will come up above the edge of the cookie crust and that’s OK) and place the pan on a baking sheet.
  4. Bake at 325° for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
  5. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
  6. Remove sides of pan to serve and refrigerate any leftovers.

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