Crème de Menthe Cheesecake

Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.

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Servings 16

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ingredients 10
Prep Time 20 min
Total Time 6 hr 0 min

Ingredients

Crust

1 3/4: cups chocolate cookie crumbs (from 9-oz. pkg.)

1/4: cup butter, melted

Filling

3: (8-oz.) pkg. cream cheese, softened

3/4: cup sugar

3: eggs

3/4: cup whipping cream

1/4: cup green crème de menthe

Garnish

1/2: cup whipping cream

1: tablespoon powdered sugar

8: thin chocolate and green mints, coarsely chopped

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Directions

1 Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
2 Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
3 Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
4 Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
5 Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

EXPERT TIPS

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Expert Tips

For chocolate curl garnish, use a vegetable peeler to shave the smooth underside of a large chocolate bar.

The doneness of a cheesecake is difficult to determine. A cheesecake is completely cooked when a 3-inch circle in the center is still wobbly and shaky. Overcooked cheesecake may crack on the surface.

Prepare the cheesecake up to two days in advance; wrap it tightly in the springform pan and keep refrigerated. Add the whipping cream and garnish just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 360
Calories from Fat: 245),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 16g, 16% ),
Cholesterol: 115mg; 115%;
Sodium: 240mg; 240%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 5 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dragonflyb59

report Posted Jul. 2, 2011 10:09 AM

I made this cheesecake and we loved it!!! Not too minty but with a great creamy texture and taste! If you love chocolate and mint together you should love this!