Chocolate Mint Cheese Cake Pie
A perfect holiday dessert! plan ahead this needs to chill for at least 4 or more hours before serving
Servings 6-8
Ingredients:
- 12 ounces cream cheese, softened
- 2/3 cup sugar (can use more)
- 1 teaspoon peppermint extract
- 2 drops green food coloring (for a darker green use more)
- 2 large eggs
- 3/4 cup semisweet mini chocolate chips
- 1 prepared chocolate wafer pie crust (9-inch)
TOPPING
- 1/2 cup semisweet mini chocolate chips
- 1/3 cup heavy 35% whipping cream, unwhipped
Instructions:
- 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.
- Add in eggs one at a time beating well after each addition.
- Fold in 3/4 cup mini chocolate chips.
- Place the crust onto a baking sheet, then pour in the cream cheese mixture.
- Bake in a preheated 325°F for about 35 minutes or until almost set.
- Cool on rack for about 1 hour.
- Meanwhile 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, then chill for a minimum of 4 hours or more (more is better)
- Store any remaining pie in the fridge (don’t worry there won’t be any leftovers!).
Related posts:
- Chocolate-Mint Hot Toddy
Chocolate-Almond Cake Mix Biscotti
Chocolate Fantasy One-Bowl Bundt Cake
Kitten’s Chocolate Mayonnaise Cake
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