Peppermint Chip Cheesecake

Recipe by Hey Jude
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
  • 3
    tablespoons butter, melted
  • 3
    (8 ounce) packages cream cheese, softened
  • 34
    cup sugar
  • 5
    tablespoons cornstarch
  • 1
    egg yolk
  • 2
    teaspoons peppermint extract
  • 1 14
    teaspoons vanilla extract
  • 3 -4
    drops green food coloring (optional)
  • 1
    cup miniature semisweet chocolate chips
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DIRECTIONS

  • Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  • 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.
  • 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.
  • Bake at 325° for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
  • Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
  • Remove sides of pan to serve and refrigerate any leftovers.
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