Best 2 Peppermint Chip Cheesecake Recipes
Peppermint chip cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy cheesecake filling, crunchy chocolate cookie crust, and decadent chocolate and cool minty flavor, it is sure to satisfy even the most discerning palate. Whether you're a fan of classic desserts or looking for something new and exciting, this peppermint chip cheesecake recipe will undoubtedly become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
Tips:
- Use high-quality cream cheese for a smooth and creamy cheesecake.
- Make sure the cream cheese is softened to room temperature before mixing it with other ingredients.
- Use a springform pan to ensure the cheesecake is easy to remove.
- Bake the cheesecake in a water bath to prevent it from cracking.
- Let the cheesecake cool completely before refrigerating it.
- Top the cheesecake with your favorite toppings, such as whipped cream, chocolate chips, or fresh fruit.
Conclusion:
This peppermint chip cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy texture, rich chocolate flavor, and refreshing mint flavor, this cheesecake is sure to be a hit. Follow the tips above to ensure that your cheesecake turns out perfectly.
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