Prep 15 mins
Cook 1 hr 20 mins
This minty dessert tastes as good as the thick frosty after-dinner drink that goes by the same name.
CHOCOLATE MINT COOKIE CRUST
- 11 chocolate mint sandwich cookie or 11 cream-filled chocolate sandwich cookies, crushed
- 3 tablespoons butter or 3 tablespoons margarine
CREME DE MENTHE FILLING
- 24 ounces cream cheese
- 3⁄4 cup sugar
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 2⁄3 cup green creme de menthe
- 1 1⁄4 teaspoons vanilla extract
- 3 chocolate mint sandwich cookie, coarsely CRUSHED
- 1⁄2 cup semi-sweet chocolate chips
- 1 tablespoon shortening
- white chocolate, for decoration shaved
- FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- FOR THE FILLING: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in creme de menthe and vanilla extract. Stir in crushed cookies. Pour the cream cheese mixture over the crust.
- Bake at 350°F for 10 minutes. Lower the temperature to 200°F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
- TO MAKE THE CHOCOLATE GLAZE: In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Spread warm chocolate mixture over cheesecake. Garnish with shaved white chocolate. Chill till serving time. Makes 12 to 18 slices.
- Cheesecake Extraordinaire.
I really wanted to like this, as I LOVE mint; however, I was disappointed. I had to still give it 3 out of 5 because I love the idea, and I think it could be great with some modification. So, on to my experience: First, the cheesecake mix itself was extremely runny, which troubled me. I'd never had a cheesecake turn out right when it started out that runny. Also, I felt that the cheesecake portion was extremely bland once cooked (though the batter tasted divine and minty beforehand). I couldn't taste any of the mint! I think, however, that it could have been greatly improved if I'd used mint extract instead of vanilla extract. I do think that I will try this again using mint extract. Also, I felt the cooking temp or time was way off. Most of my cheesecakes cook at 300-325 for an hour or more (then you turn off the oven but leave it in there for a while after), so I was surprised to see the temps and times given. After the hour and 20 minutes specified in the recipe, the cheesecake was still VERY jiggly, wet-looking, and shiny. I had to kick up the heat for a bit just to get it to cook! I think, all in all, I left it in for an additional 40 minutes (the first 15 or so at 325, then the last 25 or so at 200). After all that, I still felt the inside wasn't cooked enough. The glaze really made a difference, but I could only taste mint in the crust (double-stuffed mint oreos). Oh, and for the crust, I ended up using 15 cookies. Didn't feel like 11 gave me enough relative to the amount of butter. I usually use that much butter with 2 1/2 cups of cookie crumbs (and 15 cookies only produced about 1 1/2 cups). I also crumbled up 5-6 cookies (can't remember exactly how many) into the cheesecake, because I wanted more cookie in it. That's just a personal preference, though. :) I would recommend this recipe to anyone who likes mint chocolate stuff, but you might want to play around with the ingredients and/or times.