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Peppermint Chip Cheesecake

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“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!”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 283.49 g package thin mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
  • 44.37 ml butter, melted
  • 3 (680.38 g) package cream cheese, softened
  • 177.44 ml sugar
  • 73.94 ml cornstarch
  • 3 eggs
  • 1 egg yolk
  • 118.29 ml heavy whipping cream
  • 9.85 ml peppermint extract
  • 6.16 ml vanilla extract
  • 0.19-0.26 ml green food coloring (optional)
  • 236.59 ml miniature 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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