Search
by Ingredient

Thin Mint Cheesecake

StarStarStarHalf starEmpty star

Submitted by sample1215

YIELD

16 servings

PREP

COOK

READY

4 hrs

Ingredients

crust
1 237
CUP ML COOKIES
thin mint, crushed and pressed into 9-inch springform pan *
First layer filling
2 2
PACKAGES PACKAGES CREAM CHEESE
(8 oz)
6 173.4
½ 118
CUP ML SUGAR
¾ 177
CUP ML MINTS
thin, crushed *
2 2
LARGE LARGE EGGS
beaten
1 5
TEASPOON ML VANILLA EXTRACT
Second layer filling
2 2
PACKAGES PACKAGES CREAM CHEESE
(8 oz)
6 173.4
OUNCES ML/G CHOCOLATE CHIPS
1 237
CUP ML SUGAR
½ 118
CUP ML SOUR CREAM
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML MINT EXTRACT *
topping
14 404.6
OUNCES ML/G CHOCOLATE CHIPS
6 173.4
OUNCES ML/G HEAVY WHIPPING CREAM
1 5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 382 58% 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?
Trans-fat Free, Low Sodium
 

Email this recipe