Combine stellar flavors in a Chocolate Mint Cookie Cheesecake. The cookie crust of our Chocolate Mint Cookie Cheesecake gives this recipe a great crunch.
Reserve 1 cookie for garnish. Finely crush remaining cookies; mix with butter until blended. Press onto bottom of 9-inch springform pan.
3
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.
4
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.
5
Melt remaining chocolate; drizzle over cake. Garnish with reserved cookie.
Kitchen Tips
Tip 1
Size Wise
This decadent cheesecake is sure to be hit when you share it with a crowd at your next party or family gathering.
Tip 2
How to Press Crumb Mixture into Pan To Make Crust
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.
Tip 3
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.
Tip 4
Adults Only
Substitute 1/4 cup clear creme de menthe for the peppermint extract.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 17g
85%
Trans Fat 1g
Cholesterol 125mg
42%
Sodium 290mg
13%
Total Carbohydrates 30g
11%
Dietary Fiber 1g
4%
Sugars 22g
44%
Protein 7g
14%
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.