PEPPERMINT CHIP CHEESECAKE
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
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.
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