Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.
Crème de Menthe Cheesecake
2015-12-30 15:47:06
Serves 16
Prep Time
20 min
Total Time
6 hr
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- * 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.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1/16 of Recipe
- Calories 360, Total Fat 27g, Cholesterol 115mg, Sodium 240mg, Total Carbohydrate 23g, Fiber 0g, Sugar 17g, Protein 6g
- Percent Daily Values are based on a 2,000 calorie diet.
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