GLUTEN FREE CHOCOLATE PEPPERMINT COOKIE CHEESECAKE

GLUTEN FREE CHOCOLATE PEPPERMINT COOKIE CHEESECAKE

Recipe from:  Goodies Gone Gluten Free


3  8-oz packages cream cheese, softened

1/2 cup packed brown sugar

1 teaspoon vanilla extract

4 eggs

3/4 cup semi-sweet chocolate chips

5 chopped gluten free peppermint creme-filled chocolate cookies


Crust:


1 1/2 cups gluten free peppermint creme-filled chocolate cookies crushed into crumbs

4 tablespoons melted butter


Topping:


1 1/2 cups semisweet chocolate chips

1/4 cup whipping cream

1/8 teaspoon peppermint extract (optional)


Combine crust ingredients and press into bottom of 4 mini springform pans or one 9-inch springform pan (you can also line muffin pans with liners and press a tablespoon into the bottom of each liner).  Bake at 350 degrees for 10 minutes for 9-inch, and 8 minutes for mini pans or muffin tins.


Combine cream cheese, sugar and extract, mixing at medium speed with an electric mixer until well blended,  Add eggs, one at a time, just until blended. Stir in chocolate chips and chopped cookies.  Pour over crust.  Bake at 350 degrees 45 minutes for 9-inch springform, and approximately 25 minutes for mini springform pans, or until sides are set and middle is slightly jiggly.  Cool before removing rim of pan.  


For topping, melt chocolate chips in saucepan or microwave on 50% power for 30 second increments stirring until chocolate is smooth.  Stir in cream and extract if using and spread over top of cheesecake.  Refrigerate and if desired, top with whipped cream and chocolate dipped cookie  when cheesecake and topping is set.

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