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Mint Chocolate Chip Cheesecake Recipe

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This recipe for Mint Chocolate Chip Cheesecake, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Anderson (HFCU)
Added: Wednesday, August 13, 2008


1 10 oz pkg. Keebler Grasshopper Fudge Cookies,
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

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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