Green Goblin Cheesecake

Treat your guests with this chocolate cheesecake – a perfect dessert for Halloween.

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  • prep time 30 min
  • total time 9 hr 0 min
  • ingredients 9
  • servings 10
 

Ingredients

24
mint creme-filled chocolate sandwich cookies
3
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
eggs
3/4
cup whipping cream
1/4
cup white crème de menthe
10
drops green food color
1
cup semisweet chocolate chips (6 oz)
1/3
cup whipping cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
  • 2 Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crème de menthe and food color just until blended. Pour over crust.
  • 4 Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 5 Run small metal spatula around edge of pan; carefully remove side of pan. Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
  • 2 Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crème de menthe and food color just until blended. Pour over crust.
  • 4 Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 5 Run small metal spatula around edge of pan; carefully remove side of pan. Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

To make this a kid-friendly dessert, omit the crème de menthe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
581
,
% Daily Value
Total Fat
40g
40%
(Saturated Fat
21g,
21%
),
Sodium
399mg
399%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 1 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.