Vandermint Cheesecake

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READY IN: 2hrs
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
  • 11
    chocolate mint sandwich cookie, crushed
  • 3
    tablespoons butter or 3 tablespoons margarine, melted
  • 24
    ounces cream cheese
  • 34
    cup sugar
  • 2
    tablespoons whipping cream
  • 5
    teaspoons cornstarch
  • 1
    egg yolk
  • 23
    cup vandermint liqueur
  • 1
    teaspoon vanilla extract
  • 1
    cup whipping cream
  • 1
    tablespoon sugar
  • 1
    tablespoon vandermint liqueur
  • chocolate-covered mint candies, to garnish
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DIRECTIONS

  • Chocolate Cookie Crust:
  • In a small bowl stir together crushed cookies and melted butter or margarine until well-combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • Vandermint Filling:
  • In a large bowl combine cream cheese, sugar, whipping cream, and cornstarch.
  • Beat with an electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in liqueur and vanilla extract.
  • Pour the cream cheese mixture over the crust.
  • Bake at 350° for 15 minutes.
  • Lower the temperature to 200° and bake for 1 hour and 10 minutes or until 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.
  • Easy Mint Topping:
  • In a small bowl beat whipping cream, sugar, and liqueur with an electric mixer until stiff peaks form.
  • Pipe whipped cream mixture around the edge of the cheesecake.
  • Garnish with mints.
  • Chill until serving time.
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