Ingredients
The following ingredients have 12 Servings
- 16 ounces (2 packages) cream cheese, ( room temperature)
- 2/3 cup (150g) granulated sugar
- pinch of salt
- 2 large eggs, (room temperature)
- 1/4 cup (153g) sour cream, (room temperature)
- 1/3 cup (77g) heavy cream, (room temperature)
- 1/2 tsp. McCormick peppermint extract
- 4 -10 drops McCormick green food color ((start with 4 and add more to achieve desired color))
- 1 package (10oz) Andes baking chips
Instruction
- Preheat oven to 325°F. Prepare a 9-inch spring form by with baking spray and a piece of parchment paper cut into a circle.
- With hand-held mixer beat cream cheese and sugar for 2-3 minutes until creamy. (You can also do this in your stand mixer.)
- Add in salt and eggs, one at a time, beating well after each addition. Mix in sour cream, heavy cream, peppermint extract, and food color.
- Fold in baking chips and pour into prepared pan.
- Bake cheesecake for 45 minutes.
- Turn oven off and let cheesecake sit in oven for an additional 30 minutes.
- Remove and cool completely then cover and refrigerate several hours to overnight.
