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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mint Chocolate Chip Cheesecake Recipe

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This recipe for Mint Chocolate Chip Cheesecake is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 oz pkg. Keebler Grasshopper Fudge Cookies,
crushed
3 T melted Butter
3 pkgs. 8 oz Cream Cheese, softened
3/4 cup Sugar
5 tsp Cornstarch
3 Eggs
1 Egg Yolk
1/2 cup Heavy Whipping Cream
2 tsp Peppermint Extract
1 1/4 tsp Vanilla Extract
3 - 4 drops of Green Food Coloring
1 cup Miniature Semi Sweet Chocolate Chips
Directions:
Directions:
In a bowl, combine cookie crumbs and butter. Press into bottom and one inch up the sides of a greased 9" spring form pan. In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed until combined. Stir in the cream, extracts and food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325 degrees 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 one hour longer. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers.

 

 

 

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