pepperment chip cheesecake

pepperment chip cheesecake
pepperment chip cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Crust:

  • 11

    chocolate mint or oreo cookies

  • 3

    tbs butter, melted

  • Filling:

  • 24

    oz cream cheese

  • 3/4

    cup sugar

  • 5

    tsp cornstarch

  • 3

    eggs

  • 1

    egg yolk

  • 1/4

    cup whipping cream

  • 1 1/4

    cup vanilla extract

  • 2

    tsp peppermint extract

  • 1/2

    cup peppermint schnapps

  • 2

    drops of red food coloring

  • 1

    cup mint-flavored semisweet chocolate chips

  • Glaze:

  • 12

    oz white chocolate

  • 2

    tbs whipping cream

  • 3

    oz semisweet chocolate

  • 1

    tbs butter

Directions

Crust: In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Filling: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in whipping cream and vanilla extract. Remove half of the mixture and put into a small bowl; stir in peppermint schnapps, peperment extract, and food coloring. Set aside. Stir mint chocolate chips into the remaining cream cheese mixture. Pour half of the peppermint mixture over the crust. Spoon half of the chocolate chip mixture over the peppermint mixture over the peppermint mixture. Pour the remaining pepperment mixture over the chocolate chip mixture. Top with remaining chocolate chip mixture. Without disturbing the crust, swirl the blade of a knife through the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. Glaze: In a small saucepan melt white chocolate over low heat, stirring constantly. Stir in whipping cream. Stir in whipping cream. Spread white chocolate mixture over cheesecake. Chill. In a small saucepan melt semisweet chocolate and butter over low heat, stirring constantly. Drizzle over chite chocolate mixture. Chill till serving time. Makes 12 to 18 slices.

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