Thin Mint Cheesecake
135
135
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)
|
|
| ½ | cup |
sugar
|
|
| ¾ | 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
|
|
| ½ | cup |
sour cream
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
mint 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 1½ 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.
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Nutrition Facts
Serving Size 105g (3.7 oz)Amount per Serving
Calories 38258% of calories from fat
% Daily Value *
Total Fat 24g
38%
Saturated Fat 15g
73%
Trans Fat
0g
Cholesterol 94mg
31%
Sodium 92mg
4%
Total Carbohydrate
14g
14%
Dietary Fiber 2g
8%
Sugars g
Protein
10g
Vitamin A 11%
•
Vitamin C 0%
Calcium 5%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
