Chocolate Mint Cheesecake Pie
Recipe: #7031
December 01, 2012
Categories: Desserts, Cakes, Cheese, Christmas, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, Pies, Kosher Dairy, more
"A perfect holiday dessert! plan ahead this needs to chill for at least 6 or more hours before serving. I made this a few years ago for Christmas and loved it!"
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (101.6 g)
- Calories 359.3
- Total Fat - 25 g
- Saturated Fat - 11.2 g
- Cholesterol - 106.6 mg
- Sodium - 164.6 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 0 g
- Sugars - 18.2 g
- Protein - 7.6 g
- Calcium - 77.8 mg
- Iron - 1.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in the peppermint extract and food colouring.
Step 2
Add in eggs one at a time beating well after each addition. Fold in 3/4 cup mini chocolate chips.
Step 3
Place the chocolate crust onto a baking sheet, then pour in the cream cheese mixture.
Step 4
Bake in a preheated 325 degree F oven for about 35 minutes or until almost set. Cool on rack for about 1 hour.
Step 5
For topping; in a small heavy saucepan combine 1/2 cup chocolate chips and whipping cream; cook and stir over low heat until smooth. Spread over cheesecake. Sprinkle crushed candies over the top if desied. Chill for a minimum of 6 hours or more (more is better) Store any remaining pie in the fridge (don’t worry there won’t be any leftovers!).
Tips
No special items needed.