Peppermint Chip Cheesecake
Watching your figure? This gluten free recipe has 432 calories, 7g of protein, and 33g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. It can be enjoyed any time, but it is especially good for Christmas. If you have peppermint extract, heavy whipping cream, semisweet chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.
Instructions
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.
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.