Mint Cheesecake
Yield
8 servingsPrep
15 minCook
45 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chocolate mints
|
* |
| 24 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Graham cracker crust | |||
| 2 | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| 6 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chocolate mints
|
* |
| 693.6 | ml/g |
cream cheese
softened |
|
| 158 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| Graham cracker crust | |||
| 473 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 9E+1 | ml |
butter
melted |
|
Directions
Crust: Combine ingredients.
Press in bottom and sides of 9 inch springform pan.
Place junior mints in freezer.
Preheat oven to 350^F.
With electric mixer or in a food processer; combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Pour into crust.
Chop cold junior mints and sprinkle onto cheesecake.
Bake 40 to 45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight.
