Chocolate Mint Cheese Pie Food

CHOCOLATE MINT CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust.
• Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.

MINT CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

CHOCOLATE-MINT CREAM CHEESE PIE

Steps:

• Coat a 9-inch pie plate with nonstick spray.
• Crust; Pulse cookies in food processor to make fine crumbs.
• Add butter, process to blend.
• Press on bottom and sides of pie plate.
• Refrigerate to firm.
• Heat chips and 1/2 cup heavy cream just to a simmer.
• Let stand 1 minute.
• Stir until smooth.
• Cool to room temperature.
• Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
• Beat remaining cream until soft peaks form.
• Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
• Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
• If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
• Spread with rest of cream cheese mixture; swirl on rest of chocolate.
• Refrigerate at least 6 hours until firm.

CHOCOLATE MINT CREAM PIE

Steps:

• Set aside 2 tablespoons cookie crumbs for garnish. In a small bowl, combine remaining crumbs with enough hot water to make crumbs spreadable. Spread over the graham cracker crust; set aside. , In a large bowl, beat cream cheese until fluffy. Beat in the sugar, milk and extract until smooth. Fold in whipped topping., If food coloring is desired, divide mixture in half and add coloring to one half. Alternately spoon mounds of plain and colored mixture into crust; swirl with a knife. Sprinkle with reserved cookie crumbs. Cover and refrigerate for 3 hours or until firm.

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
• Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
• Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
• Pour batter over the chocolate crust in the 9x13 pan.
• Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• Remove pan from oven and cool completely.
• Cover and refrigerate until chilled, at least 2 hours.
• Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
• Pour melted chocolate into a resealable plastic bag.
• Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• Cut cake into bars to serve.

MINT CHOCOLATE CHIP PIE

Steps:

• Grease a 9-inch pie dish with butter.
• Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
• Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.

WHITE CHOCOLATE MINT PIE

Steps:

• In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.

MINT CHOCOLATE CHIP PIE

Steps:

• In a small mixing bowl, beat cream and sugar until soft peaks form.
• In a large mixing bowl, combine the milk, extract and food coloring if desired.
• Add pudding mixes; beat on low speed for 2 minutes or until thickened.
• Fold in cream mixture and chocolate chips.
• Pour into pastry shell.
• Refrigerate for 3 hours or until set.

CREAMY LAYERS CHOCOLATE-MINT PIE

Steps:

• Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
• Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
• Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.
• NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!

EASY CHOCOLATE LOVER'S CHEESEPIE

Steps:

• Heat oven to 450.
• Beat cream cheese and sugar in large bowl with mixer until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1 2/3 cups chocolate chips; pour into crust.
• Bake 10 minutes.
• Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
• Remove from oven to wire rack.
• Cool completely.
• Cover; refrigerate until thoroughly chilled.
• Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
• Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
• Cool slightly; spread over top of cheesepie.
• Refrigerate 15 minutes or until topping is set.
• Cover; refrigerate leftover cheesepie.

CHOCOLATE-MINT CREAM CHEESE PIE

Steps:

• Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie pan. Refrigerate to firm.
• Heat chips and 1/2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temp.
• Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy. Beat remaining cream until soft peaks form. Fold 1/2 into cream cheese mixture and 1/2 into chocolate/peanut butter mix. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate mixture.
• Place pie in freezer for 8 to 10 minutes. Spread with rest of cream cheese mixture. Add rest of chocolate mixture. Refrigerate for about 3 to 4 hours to set, overnight for maximum enjoyment.

FRENCH CHOCOLATE MINT PIE

Steps:

• Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
• Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
• Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.