It’s a typical weekend afternoon, with the roommates rushing to get ready for work and me, lounging, looking for something to bake.

“Any  requests?”  I’ll ask as they frantically rush around.

“Cheesecake,” is usually the answer.

Today, however, they threw me for a loop.

“Mint chocolate chip cheesecake,” one of the roomies replied.  “Something that tastes like mint chocolate chip ice cream.”

My first thought: ew.   My second thought: how the hell am I going to do this?

After looking, without success, at Foodgawker, I was finally able to marry two different recipes to create one easy recipe.  This cheesecake ended up tasting fantastic; the light mint helped to balance the density of the cake.  And with the red food coloring that I added, it was a beautiful, festive color.

Unfortunately, the cake was demolished before I could take a picture of the cut, finished product.  But, believe you me, you need to try it.

Mint Chocolate Chip Cheesecake

Crust

My own improvised recipe

1 1/2 cups chocolate cookie crumbs (I always use Teddy Grahams)

3.5 tablespoons melted butter

1/2 teaspoon peppermint extract

Filling

Recipe Adapted from Keebler Recipes ( I know, I know)

12 ounces cream cheese, softened

2/3 cup sugar

1 teaspoon peppermint extract

2 drops green food coloring (optional)

2 eggs

3/4 cup miniature semi-sweet chocolate morsels

Crust

Mix together cookie crumbs, melted butter, and peppermint extract.

Press firmly into greased, non-stick springform pan.  Bake for 10 minutes at 350 degrees.

Allow to cool completely while you mix your filling.

Filling

On medium speed, beat sugar and cream cheese until fluffy.

Add peppermint extract and food coloring.

Mix in your eggs one at a time, stirring until just combined between each addition.  Add in chocolate chips and stir gently (you don’t want to over-mix your batter).

Pour carefully into springform with cooled crust.  Bake at 325 degrees for 35 minutes; the center of your cheesecake should be slightly jiggly when you take it out of the oven.

Cool your cheesecake on a wire rack for one hour, then move it to the refrigerator for at least two more hours.  Served chilled (more like ice cream), or allow to thaw slightly for a more pronounced mint flavor.

Enjoy!