Post by wilderness on Mar 24, 2019 16:13:53 GMT -5
Peppermint Chip Cheesecake-cooktocook
Ingredients:
1 pkg. (10 ounces) chocolate-covered mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
3 T. butter, melted
3 pkgs. (8 ounces each) softened cream cheese (I used the 1/3 less fat Neufchatel)
3/4 cup sugar
5 tsp. cornstarch
3 eggs
1 egg yolk
1/2 cup heavy whipping cream
2 tsp. peppermint extract
1 1/4 tsp. vanilla extract (I used 1 1/2 tsp.)
3 to 4 drops green food coloring, optional (I used 6 drops of gel food coloring--resulted in a light, pale green)
1 cup miniature semisweet chocolate chips
Directions:
1--In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1" up the side of a greased 9" spring-form pan.
2--In a large mixing bowl, beat cream cheese, sugar, and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on slow 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. (I did not have a pan large enough to do that so I just placed foil on the oven racks. Glad I did as some butter did drip from the spring-pan).
3--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 on counter. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
Ingredients:
1 pkg. (10 ounces) chocolate-covered mint cookies, crushed (I used Keebler Grasshopper Fudge Mint Cookies)
3 T. butter, melted
3 pkgs. (8 ounces each) softened cream cheese (I used the 1/3 less fat Neufchatel)
3/4 cup sugar
5 tsp. cornstarch
3 eggs
1 egg yolk
1/2 cup heavy whipping cream
2 tsp. peppermint extract
1 1/4 tsp. vanilla extract (I used 1 1/2 tsp.)
3 to 4 drops green food coloring, optional (I used 6 drops of gel food coloring--resulted in a light, pale green)
1 cup miniature semisweet chocolate chips
Directions:
1--In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1" up the side of a greased 9" spring-form pan.
2--In a large mixing bowl, beat cream cheese, sugar, and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on slow 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. (I did not have a pan large enough to do that so I just placed foil on the oven racks. Glad I did as some butter did drip from the spring-pan).
3--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 on counter. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
