Peppermint Chip Cheesecake - Featured Recipe -
Featured Recipes

Peppermint Chip Cheesecake

Categories: Desserts
Step 1
1 • package (10 ounces) Thin Mints® Girl Scout Cookies, crushed
3 tbsp • Butter • melted
3 • packages (8 ounces each) cream cheese, softened
3/4 cup • Sugar
5 tsp • Cornstarch
3 • green food coloring, optional
3 • eggs • lightly beaten
1 • Egg yolk • lightly beaten
1/2 cup • heavy whipping cream
2 tsp • peppermint extract
2 tsp • Vanilla extract
1 cup • miniature semisweet chocolate chips
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 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.


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