Chocolate Mint Cheesecake Pie

20m
Prep Time
35m
Cook Time
55m
Ready In


"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!"

Original is 8 servings
  • TOPPING

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.

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