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Name: Peppermint Chip Icebox Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: Crust:; 1 1/4 cups Oreo mint cookie crumbs from 16 Double Delight Oreo; 2 tablespoons unsalted butter melted and kept warm; Filling:; 1 1/2 cups heavy cream; 1 envelope unflavored gelatin; 1/2 cup sugar; 1 pound cream cheese ,cut into 1-inch chunks and softened 30 to 45minutes at room temperature; 2 tablespoons crème de menthe; Pinch table salt; 1 cup semisweet chocolate minichips

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INGREDIENTS

Crust:
1 1/4 cups Oreo mint cookie crumbs ; from 16 Double Delight Oreo
2 tablespoons unsalted butter ; melted and kept warm
Filling:
1 1/2 cups heavy cream
1 envelope unflavored gelatin
1/2 cup sugar
1 pound cream cheese ; ,cut into 1-inch chunks and softened 30 to 45minutes at room temperature
2 tablespoons crème de menthe
Pinch table salt
1 cup semisweet chocolate minichips

Servings

INSTRUCTIONS

For the crust:

Adjust oven rack to middle position and heat oven to 325 degrees. Place cookie crumbs and butter together in a medium bowl and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and, following photo at top of page 25, use bottom of measuring cup to firmly press crumbs into even layer over bottom of

pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.

For the filling:

Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.

Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add creme de menthe and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes. With a rubber

spatula, fold in chocolate chips.

Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.

To serve, wrap hot, damp kitchen towel around springform pan. Unlock pan and carefully lift off sides. Slip thin metal spatula under crust and carefully slide cheesecake onto serving platter.

NOTES

Alert editor

Peppermint Chip Icebox Cheesecake

Crust: 
1 1/4 cups Oreo mint cookie crumbs  from 16 Double Delight Oreo
2 tablespoons unsalted butter melted and kept warm
  Filling: 
1 1/2 cups heavy cream 
1 envelope unflavored gelatin 
1/2 cup sugar 
1 pound cream cheese ,cut into 1-inch chunks and softened 30 to 45minutes at room temperature
2 tablespoons crème de menthe 
 Pinch  table salt 
1 cup semisweet chocolate minichips

For the crust:

Adjust oven rack to middle position and heat oven to 325 degrees.  Place cookie crumbs and butter together in a medium bowl and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and, following photo at top of page 25, use bottom of measuring cup to firmly press crumbs into even layer over bottom of
pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.

For the filling:

Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add creme de menthe and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again.  Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes. With a rubber
spatula, fold in chocolate chips.

Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.

To serve, wrap hot, damp kitchen towel around springform pan. Unlock pan and carefully lift off sides. Slip thin metal spatula under crust and carefully slide cheesecake onto serving platter.

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 12 Servings

Calories: 209
Calories from Fat: 184 (88%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 11.9g	60 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.9g
Cholesterol 67mg		21 %
Sodium 2466.8mg		85 %
Potassium 137.1mg		4 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.5g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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