Mint Chocolate Candy Cheesecake
Yield
6 servingsPrep
20 minCook
50 minReady
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 | cup |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
margarine
melted |
|
| Body | |||
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 6 | ounce |
semi-sweet chocolate
null |
*
|
| ½ | cup |
creme de menthe
chopped |
* |
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 237 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
margarine
melted |
|
| Body | |||
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 158 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 173.4 | ml/g |
semi-sweet chocolate
null |
*
|
| 118 | ml |
creme de menthe
chopped |
* |
| 118 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
BODY: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350℉ (180℃) F, 10 minutes.
BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.
Bake at 350℉ (180℃) F, 50 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with additional mint wafers, if desired.
