Ingrédients pour Peppermint Chip Cheesecake
- Thin Mint Cookies
- ¼ cup melted unsalted butter
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 1 large egg yolk
- Heavy Whipping Cream
- 1 teaspoon peppermint extract
- Vanilla Extract
- Green Food Coloring
- Miniature Semisweet Chocolate Chips
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Comment préparer Peppermint Chip Cheesecake
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Beat 3 (8 ounce) packages cream cheese, 1 ½ cups granulated sugar, and 2 tablespoons cornstarch until completely smooth and creamy.
- In a separate bowl, lightly beat 3 large eggs and 1 large egg yolk. Gradually add to the cream cheese mixture, beating on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup heavy cream, 1 teaspoon peppermint extract, ½ teaspoon vanilla extract, and a few drops of green food coloring (optional).
- Gently fold in 1 cup dark chocolate peppermint chips.
- Pour the batter into the prepared crust and place the springform pan on a baking sheet. This helps prevent leakage.
- Bake in a preheated 325°F (160°C) oven for 50-60 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack for at least 2 hours.
- Carefully run a thin knife around the edge of the pan to loosen the cheesecake.
- Refrigerate, covered, for at least 8 hours, or preferably overnight, to allow it to fully set.
- Remove the sides of the springform pan before serving. Refrigerate any leftovers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
82g
Fat
98g
Carbs
8g
