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Chocolate Fudge-Mint Cheesecake recipe

Chocolate Fudge-Mint Cheesecake.

This cheesecake recipe was a finalist inthe Better Homes and Garden’s & Nestl Toll House“Share the Very Best Recipe” contest. Submitted byEdythe Sundberg of San Diego, CA, her prize winning cheesecakefeatures semi-sweet chocolate morsels, cream cheese and cremede menthe.

Recipe: Chocolate Fudge-MintCheesecake

Cookie Crust:20 chocolate sandwich cookies with mintand white filling, crushed3 tablespoons butter, meltedFilling:2 cups (12 ounce package) NESTL ®TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted accordingto package instructions4 (8-ounce) packages cream cheese, softened1 cup granulated sugar1/4 cup creme de menthe1 teaspoon vanilla extract4 large eggs, slightly beatenTopping: (optional)1 package chocolate sandwich cookies withmint and white filling, coarsely chopped (optional)

  • Preheat oven to 325°F (160°C).
  • For Cookie Crust: Combine cookies andmelted butter in medium mixer bowl until well mixed. Press cookiemixture onto bottom and 2-inches up side of ungreased 9-inchspringform pan. Place pan on baking sheet; bake for 10 minutes;cool on wire rack.
  • For Filling: Melt morsels in uncovered,microwave-safe bowl on HIGH (100%) power for 1 minute. STIR.Morsels may retain some of their original shape. If necessary,microwave at additional 10 to 15-second intervals, stirring justuntil morsels are melted. Cool slightly.
  • Beat cream cheese and sugar in a largemixer bowl until well mixed. Gradually add creme de menthe,vanilla extract and melted morsels; beat until smooth. Stir ineggs until just combined. Pour filling over cookie crust.
  • Bake for 50 to 55 minutes or until 2-incharea around outside edge appears set when gently shaken. Coolin pan on wire rack for 15 minutes. Run knife around edge ofcheesecake; cool for additional 30 minutes. Remove side of pan;cool cheesecake completely on wire rack. Cover and refrigeratefor 4 hours or overnight.
  • For Topping: Top edge of cheesecake withcoarsely chopped sandwich cookies, if desired.

    Makes 12.

    Nutritional Information Per Serving (1/12of recipe): Calories: 630 Calories from Fat: 360 Total Fat: 40g Saturated Fat: 20 g Cholesterol: 120 mg Sodium: 390 mg Carbohydrates:60 g Dietary Fiber: 2 g Sugars: 46 g Protein: 8 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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