Best Peppermint Chip Cheesecake Recipes

PEPPERMINT CHIP CHEESECAKE

Peppermint Chip Cheesecake image

I love to make cheesecakes and frequently give them as gifts or donate them to fundraisers. This one is very popular. -Gretchen Ely, West Lafayette, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

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 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature, lightly beaten
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1-1/4 teaspoons vanilla extract
3 to 4 drops green food coloring, optional
1 cup miniature semisweet chocolate chips
1/2 cup chocolate-covered mint cookies, crushed, optional

Steps:

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., 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, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.

Nutrition Facts : Calories 391 calories, Fat 25g fat (15g saturated fat), Cholesterol 113mg cholesterol, Sodium 166mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

PEPPERMINT CHIP CHEESECAKE

Peppermint Chip Cheesecake image

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!

Provided by Hey Jude

Categories Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 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

Steps:

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.

Nutrition Facts : Calories 413.4, Fat 32.2, SaturatedFat 19.6, Cholesterol 152.2, Sodium 212.2, Carbohydrate 26.7, Fiber 0.9, Sugar 20.7, Protein 6.9

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