Crème De Menthe Cheesecake
Ready In: 1 hr 15 mins
Serves: 16
Yields: 1 cheesecake
Ingredients
For the Crust and Filling
- 14 -16 cream-filled chocolate sandwich cookies (1 1/4 cups finely crushed)
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 4 tablespoons all-purpose flour, divided
- 1⁄2 teaspoon vanilla, Double-Strength
- 4 eggs, room temperature
- 1⁄2 cup sour cream
- 8 -12 drops green food coloring (optional)
- 2 (4 2/3ounce) packages chocolate creme de menthe candies, unwrapped, divided (about 56 candies total)
For the Topping
- 3⁄4 cup semisweet chocolate morsel
- 1 1⁄2 cups whipped topping, frozen, thawed
- 7 chocolate creme de menthe candies (reserved from filling)
Directions
- Preheat oven to 325°F For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. pieces of Parchment Paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
- For filling, place cream cheese, sugar, 3 tbsp of the flour and vanilla into Stainless 4-qt. Mixing Bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
- Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 tbsp flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
- For topping, place chocolate morsels, whipped topping and reserved candies into Small Micro-Cooker. Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake using Small Spreader. Refrigerate 4 hours or overnight.
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