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Peppermint-Chocolate Chip Cheesecake Tart

(2)
  0 reviews
  • 20 min prep time
  • 60 min total time
  • 5 ingredients
  • 10 servings
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Bring the flavors of Christmas to an elegant dessert by using Pillsbury® Refrigerated Peppermint Sugar Cookies to make the perfect crust.

Arlene Cummings
November 22, 2011

1
roll (16.5 oz) Pillsbury™ refrigerated peppermint sugar cookies
1/2
cup sugar
1
package (8 oz) cream cheese, softened
2
eggs
1/3
cup miniature semisweet chocolate chips

Steps

  • 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.

Expert Tips

If you prefer, white vanilla baking chips can be substituted for the miniature semisweet chocolate chips.

For a festive look, garnish with unwrapped hard round peppermint candies.

Nutrition Information

No nutrition information available for this recipe
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