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Rich mint cheesecake filling, baked into a mint chocolate pie crust, drizzled with chocolate, and topped with crushed peppermint candy and fresh mint leaves.
Prep Time: 1 Hour 15 Minutes
Cool/Setting Time: 2 Hours
Total Time: 3 Hours 15 Minutes
Serves: 8
What you need
1
9" Keebler® Ready Crust® Chocolate Mint Pie Crust
Peppermint cheesecake filling (see prep instructions below)
12
oz. cream cheese, softened
⅔
cup granulated sugar
4
drops green food coloring
2
eggs
½
tsp peppermint extract
3
Tbsp melted chocolate drizzle
9
Keebler® Fudge Stripes™ Original cookies (optional)
8
peppermint hard candies
10
mint leaves
Let's get making
1.
Preheat oven to 325°F.
2.
Prepare the peppermint cheesecake filling:
-
In a stand mixer, whip cream cheese until soft, then add sugar, peppermint extract, and green food coloring. Beat until creamed, light, and fluffy.
-
Add an egg one at a time, making sure the mixture is incorporated each time. Turn the mixer on high, and whip for 2-3 minutes. Turn off mixer, scrape down the bowl, then whip for 2-3 minutes more.
3.
Pour the green peppermint cheesecake batter into Keebler® Ready Crust® Chocolate Mint Pie Crust, and spread it into an even, flat layer.
4.
Bake for 30-35 minutes.
5.
Remove pie from oven and allow to cool for 20 minutes at room temperature.
6.
Place cheesecake in refrigerator until cold and set, at least 2 hours.
7.
While the pie cools, prepare the garnishes:
-
if using, cut the Keebler® Fudge Stripes™ Original cookies into quarters.
-
Coarsely chop the peppermint hard candies.
-
Wash and dry mint leaves.
-
Melt chocolate of your choice and reserve it warm and melted until use.
8.
Drizzle chocolate in a zigzag pattern across the pie from end to end; let the chocolate set for a few minutes.
9.
Place cookies and peppermint candy pieces around the outside of the crust in a ring formation.
Mint Chocolate Pie Crust
Fudge Stripes™ Original Cookies
