Peppermint Chip Cheesecake

Name: Peppermint Chip Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 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; 3/4 cup sugar; 5 tablespoons cornstarch; 3 eggs; 1 egg yolk; 1/2 cup heavy whipping cream; 2 teaspoons peppermint extract; 1 1/4 teaspoons vanilla extract; 3 -4 drops green food coloring (optional); 1 cup miniature semisweet chocolate chips

Submitted by Hey Jude

"I made this cheesecake to bring to the office and they loved it! I'm new to cheesecake making and found this one very easy and it turned out wonderfully. Plan ahead, prep time does not include overnight chilling time. I found this in a TOH magazine, it's originally from Gretchen Ely in West Lafayette, Indiana. Thanks Gretchen!"

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photo by Marg (CaymanDesigns)

Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 12

ingredients

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
³⁄₄ cup sugar
5 tablespoons cornstarch
3 eggs
1 egg yolk
¹⁄₂ cup heavy whipping cream
2 teaspoons peppermint extract
1 ¹⁄₄ teaspoons vanilla extract
3 -4 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

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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Reviews

WHAT A GREAT RECIPE! I made it for mum since she loves the chocolate bar AERO PEPPERMINT. It was a hit. I used chopped up Aero instead of chocolate chips. Thanks

Wild Thyme Flour
I made this for my grandmother to take to a potluck at church, and it was a big hit. I don't like peppermint, so I didn't try it myself, but everyone said it was delicious!

crimsonpunk
Thjs is such a good cheesecake. My DD and DH, both peppermint chocolate chip fans, especially enjoyed it. I took it to a dessert potluck - much to my DD and DH's disappoinment, as they were not wanting to share. I'll have to make it again soon just for them! Prepared and reviewed for Aussie/NZ Recipe Swap #14.

SweetDivaMJ
My goodness... I've made this twice and just realized I didn't post a review... so sorry Hey Jude.. Needless to say, it was one of the best desserts I've made in a long time. The Keebler Cookies made an outstanding crust and I'm planning on using them for other pies. I had to print out 6 copies of the recipe for friends and relatives that were visiting from Tennessee. I did use the green food coloring... It added visually. And no doubt, the photo certainly influenced me into trying this recipe. A wonderful recipe. Thanks for posting it.

CoolMonday
We love this cheesecake! My daughter is a huge fan of peppermint chocolate chip ice cream, so she really loved it. :) Thanks for posting!

SweetsLady