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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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  • prep time 20 min
  • total time 6 hr 0 min
  • ingredients 10
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.