Peppermint Chip Cheesecake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I love to make cheesecakes and frequently give them as gifts or donate them to fund-raisers, notes Gretchen Ely from West Lafayette, Indiana. This one is very popular. 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 to 4 drops green food coloring, optional |
3 eggs, lightly beaten |
1 egg yolk, lightly beaten |
1/2 cup heavy whipping cream |
2 teaspoons peppermint extract |
1-1/4 teaspoons vanilla extract |
1 cup miniature semisweet chocolate chips |
3 to 4 drops green food coloring, 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 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. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.
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