PEPPERMINT CHIP CHEESECAKE
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
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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