CHOCOLATE MINT COOKIE CHEESECAKE
Combine stellar flavors in a Chocolate Mint Cookie Cheesecake. The cookie crust of our Chocolate Mint Cookie Cheesecake gives this recipe a great crunch.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Reserve 1 cookie for garnish. Finely crush remaining cookies; mix with butter until blended. Press onto bottom of 9-inch springform pan.
- Melt 6 oz. chocolate as directed on package. Beat cream cheese, sugar, vanilla and peppermint extract with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Melt remaining chocolate; drizzle over cake. Garnish with reserved cookie.
Nutrition Facts : Calories 400, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MINT CHOCOLATE CHEESECAKE
For this indulgent dessert we married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. We think you will love it as a full portion or cut into minis for an elegant finish to a meal.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 16 (2-inch) squares
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
- Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
- Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
- Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
- Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
- Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE MINT CHEESECAKE BARS
Provided by Food Network
Time 46m
Yield 1 1/2 dozen bars
Number Of Ingredients 10
Steps:
- HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
- BAKE 6 minutes. Cool.
- BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
- BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.
ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS
In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.
Provided by Melissa Goff
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h15m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 36.6 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 356.5 mg, Sugar 26.9 g
ANDES CANDIES CHOCOLATE MINT CHEESECAKE
Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.
Provided by ziggy54
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
- Add butter, mixing well.
- Press on bottom of 9-inch springform pan.
- BAKE at 325* (F) for 10 minutes.
- For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
- Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
- Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
- BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
- Run a knife between pan and cheesecake.
- Set cake on cooling rack till room temperature.
- Remove sides of pan.
- For TOPPING:.
- Set aside 10 or 12 Andes candies for decorating cake top.
- In a microwavable bowl, mix remaining candies with cream (or milk).
- On high, microwave 45 seconds.
- Stir till candies melt and mixture is smooth.
- Spread over cheesecake and let drizzle down sides.
- Decorate with reserved Andes Candies.
- REFRIGERATE, at least, 3 hours or until serving time.
- Refrigerate any leftovers.
GIRL SCOUT THIN MINTS® CHEESECAKE
This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own.
Provided by Uber Baker
Categories Desserts Cakes Cheesecake Recipes
Time 6h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
- Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
- Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
- Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
- Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.
Nutrition Facts : Calories 394.7 calories, Carbohydrate 27.3 g, Cholesterol 115.7 mg, Fat 28.8 g, Fiber 0.7 g, Protein 6.6 g, SaturatedFat 17.1 g, Sodium 276.7 mg, Sugar 19.3 g
CHOCOLATE MINT NO-BAKE CHEESECAKE
I have been making this for years and it is easy to make and so good. It makes quite a large cheesecake. I sometimes use light cream cheese to save on calories but don't sub with skim condensed milk or the cheesecake won't set. Gelatine is not needed it is the lemon juice that sets this cheesecake. I don't really know how long this takes from start to finish but it is easy so therefore quick to make, the chilling and decorating takes up most of the time. I have estimated 10 mins to make and about 20mins to decorate. Haven't counted time to set.
Provided by Ninna
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and add to biscuit (cookie) crumbs and cocoa.
- Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
- Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
- Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
- Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
- Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
- Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
- Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.
MINT CHOCOLATE CHIP CHEESECAKE
This recipe is very easy to make. I used Chef Lennie's Cheesecake cooking directions on her basic philly cheesecake recipe and it has given me the best results, with no cracks! I also use a 10" spring form pan, which I prefer, but you could use a 9" pan.
Provided by Nefertari81
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
- Sprinkle tablespoon of sugar over crust.
- Bake for 10 mins, remove from oven and raise temp to 450°F.
- In a mixing bowl combine softened cream cheese, and sugar until well combined.
- Add creme de menthe, mix until well combined (completely green).
- Add eggs one at a time beating in at a very slow speed until well combined.
- Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
- Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
- Loosen cake from rim of pan and then allow to cool before removing rim of pan.
- Chill the cheesecake.
- When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
- Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
- Put a tiny hole in corner of bag.
- Drizzle chocolate over cheesecake pieces and serve with delight to your guests!
MINT CHOCOLATE CHEESECAKE
Make and share this Mint Chocolate Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl combine the wafer crumbs and butter.
- Press into the bottom and 2 inches up the sides of a 9 inch springform pan.
- Set aside.
- In a large bowl beat together the cream cheese and sugar until smooth.
- Beat in eggs one at a time until blended.
- Beat in liqueur and melted white chocolate.
- Pour over crust and bake for 50 minutes or until center is JUST set.
- Remove from oven and place on a wire rack.
- Run a knife around the sides of the pan to loosen.
- Cool at room temp and then chill in the fridge overnight.
- To make curls shave chocolate bar with a vegetable peeler and place on top of cheesecake.
Nutrition Facts : Calories 522.1, Fat 35.4, SaturatedFat 20.8, Cholesterol 152.1, Sodium 376.9, Carbohydrate 39.9, Fiber 0.7, Sugar 29.8, Protein 8.9
DUTCH CHOCOLATE-MINT CHEESECAKE
Categories Cake Milk/Cream Food Processor Mixer Cheese Chocolate Dairy Dessert Bake Cream Cheese Mint Chill Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- For crust:
- Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Position rack in center of oven and preheat to 350°F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
- Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.
- For toppings:
- Preheat oven to 350°F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.
- Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.
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