Peppermint Chip Cheesecake

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

1
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.
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Cookie CrumbsCookie Crumbs
ButterButter
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Springform PanSpringform Pan
BowlBowl
2
In a large bowl, beat the cream cheese, sugar and cornstarch until smooth.
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Cream CheeseCream Cheese
Corn StarchCorn Starch
SugarSugar
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BowlBowl
3
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.
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Chocolate ChipsChocolate Chips
Food ColorFood Color
Egg YolkEgg Yolk
CreamCream
EggEgg
4
Pour into crust.
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CrustCrust
5
Place pan on a baking sheet
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Baking SheetBaking Sheet
Frying PanFrying Pan
6
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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Wire RackWire Rack
OvenOven
KnifeKnife
Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 20 m.
Servings12
Health Score2
Dish TypesSide Dish
OccasionsChristmas
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