• 12servings
  • 80minutes
  • 391calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) chocolate-covered mint cookies, crushed

  2. 3 tablespoons butter, melted


  4. 3 packages (8 ounces each ) cream cheese, softened

  5. 3/4 cup sugar

  6. 5 teaspoons cornstarch

  7. 3 eggs, lightly beaten

  8. 1 egg yolk, lightly beaten

  9. 1/2 cup heavy whipping cream

  10. 2 teaspoons peppermint extract

  11. 1-1/4 teaspoons vanilla extract

  12. 1 cup miniature semisweet chocolate chips

  13. 3 to 4 drops green food coloring, optional

Instructions Jump to Ingredients ↑

  1. Peppermint Chip Cheesecake Recipe photo by Taste of Home 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 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.

  3. Editor’s Note: This recipe was tested with Keebler Grasshopper Fudge Mint Cookies.


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