Score: 1
Peppermint Chocolate Chip Cheesecake
An amazingly festive and tasty change from the ordinary cheesecake!
By valeriefender
2011-12-28 15:38:27
Chocolate and peppermint are so good together and go even better together in this cheesecake! Perfect for the holidays or any time you have a craving. The shortbread style crust makes this a very special tasting treat.
| Prep time | |
| Cooking time | 55 minutes |
| Servings | 12 |
Ingredients
Shortbread Crust:
1 1/4 cup gluten free flour blend of your choice
1/3 cup sugar
1/4 teaspoon salt
1/2 cup butter, cold and cubed
1 egg yolk
Cheesecake:
4 8 ounce packages of cream cheese, room temperature
1 1/2 cups sugar
4 large eggs
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup mini chocolate chips
1/2 cup (approximately 20) individually wrapped peppermint candies, crushed
Instructions
Crust:
In a food processor pulse all ingredients until they resemble fine crumbs. Press into a greased spring-form pan. Bake in a 400 degree oven for 10-15 minutes or until golden brown. Cool completely.
Cheesecake:
Preheat oven to 350 degrees. Using an electric mixer, beat cream cheese and sugar in a large bowl until light. Bean in eggs one at a time, just until blended. Add extracts and fold in chips and peppermint candy. Pour into your prepared spring-form pan. Place pan into a roasting pan. Fill the roasting pan with boiling water halfway up the sides of the spring-form pan. This will help the cheesecake to cook more evenly and prevent cracking. Bake for 55 minutes. Your filling will jiggle much like a bowl of jello. Remove cheesecake from the water bath and transfer to a wire rack to cool completely. Once chilled, cover and chill overnight.
| Category | Dessert |
| Cuisine | North American |
| Diet Choices | gluten-free, soy-free, tree nut-free |
| Tags | cheesecake chirstmas chocolate dessert family holidays peppermint shortbread crust |
