Thin Mint Cheesecake
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Metric measurements
* Nutrition Facts
Ingredients
| crust | |||
| 1 | cup | cookies | thin mint, crushed and pressed into 9-inch springform pan* |
| First layer filling | |||
| 2 | packages | cream cheese | (8 oz) |
| 6 | ounces | chocolate chips (semi-sweet) | |
| 1/2 | cup |
sugar |
|
| 3/4 | cup | mints | thin, crushed* |
| 2 | large |
eggs |
beaten |
| 1 | teaspoon |
vanilla extract |
|
| Second layer filling | |||
| 2 | packages | cream cheese | (8 oz) |
| 6 | ounces | chocolate chips | |
| 1 | cup |
sugar |
|
| 1/2 | cup | sour cream | |
| 2 | large |
eggs |
|
| 1 | teaspoon |
vanilla extract |
|
| 1 | teaspoon | peppermint extract | * |
| topping | |||
| 14 | ounces | chocolate chips | |
| 6 | ounces | heavy whipping cream | |
| 1 | teaspoon | peppermint | * |
Directions
First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well.
Add melted chocolate chips, then cookies.
Mix in eggs and vanilla.
Pour into pan and place in freezer to firm up.
Second Layer: Beat cream cheese until lumps are gone.
Add sugar, chocolate chips, then sour cream.
When smooth, finish with eggs and extracts.
Pour second layer on top of (hopefully) firm first layer.
Bake at 325 degrees for 1-1/2 hours, until top feels jiggly but firm.
Cool, refrigerate.
Topping: Melt chocolate chips, whisk in cream and peppermint.
While topping is still runny, spread over whole cake and decorate with cookies.
Accent with green icing around cookies.
Keep chilled.
First published: 1996-01-27 last updated: 2012-05-06
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