Mint Chocolate Chip Peanut Butter Cup Cheesecake with Quinoa Base Recipe

Ingredients

• 1 cup cooked quinoa
• 1/4 cup unsalted butter, melted
• 1/4 cup sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 tsp green food coloring
• 1 cup mini chocolate chips
• 1 cup chopped peanut butter cups

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix together cooked quinoa, melted butter, and sugar in a bowl, then press into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Mix in the sugar until well combined, then add in the eggs one at a time.
6. Mix in the vanilla extract, peppermint extract, and green food coloring.
7. Stir in the mini chocolate chips, then pour the mixture into the cooled crust.
8. Bake for 45-50 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
9. Remove from the oven and let cool to room temperature, then chill in the fridge for at least 2 hours before serving.
10. Top with chopped peanut butter cups and enjoy!