Peppermint Chocolate Chip Cheesecake Tart

It took just a bit of treasure hunting before I finally got my hands on our holiday limited edition Chocolate Peppermint Cookie Dough. But oh was it worth it! I’m sure Santa would agree if he had the privilege of swishing down his milk with those addictive yummy peppermint cookies this holiday!

I can’t decide if it’s a crime or a saving grace that these are a once-in-a-year delight. Once you bake all 12 Immaculate Baking Chocolate Peppermint Cookies up, you just don’t stop at having only one. The pepperminty chocolate-ness compels you to reach for a second and gobble down a third and look longingly at a fourth… before you know it, you’re skipping merrily out the door, on yet another treasure hunt, sweet cookie crumbs adorning the corners of your mouth. But the real party-pooping-Debbie-downing news is NOT that you just exceeded your holiday cookie quota in one sitting, but that there’s no telling how long our Chocolate Peppermint Cookies will still be available for! Now you understand the urgency to snag as many packs of the very coveted but dwindling supply of our holiday limited edition favorite as possible.

If you need a bit more convincing and motivation, I think this Peppermint Chocolate Chip Cheesecake Tart should do the trick.

peppermint cheesecake_blog

 

Okay, if you’re not getting ready to spring out the door having read thus far, I can only speculate that you’re either too closely related to the Grinch or you’ve just never been introduced to the infallible combination of chocolate and peppermint and cheesecake. So here’s the chance for you to find out what holiday perfection looks like, tastes like with 5 ingredients and 60 minutes from start to finish.

You Will Need:

  • 1 Immaculate Baking Co. ® refrigerated Chocolate Peppermint Cookie Dough
  • 1/3 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 2 eggs
  • 1/3 cup miniature semisweet chocolate chips

How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spray 9-inch tart pan with removable bottom with cooking spray. Cut cookie dough in half crosswise; cut each section in half lengthwise. With floured fingers, press dough evenly in bottom and up sides of pan.
  2. Bake 10 minutes; remove from oven. (If crust is slightly puffy, pierce with a fork in several places to flatten out.)
  3. Meanwhile, in small bowl, beat sugar, cream cheese and eggs with electric mixer on medium speed until smooth. Pour over hot crust, sprinkle with chocolate chips.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. To serve, remove sides of pan; cut into wedges. Serve warm or cold; cover and refrigerate any leftovers.peppermint cheesecake_blog2

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