Mint and Chip Cheesecake Recipe The savors of the cheesecake taste perfect after big meal. The chocolate indulges while the mint refreshes.
Preparation: 25 minutes, Bake: 50 minutes, Make 14 to 16 Servings
Ingredients:
2 cups chocolate cookie crumbs
1/2 cup butter, melted
2 8-oz. pkg. cream cheese, softened
1 cup sugar
1/4 cup green creme de menthe
3 eggs
3 8-oz. cartons dairy sour cream
1 cup miniature semisweet
chocolate pieces (6 oz.)
1 oz. semisweet chocolate, chopped
1 tsp. shortening
Method:
Preheat oven to 3750 F.
In medium bowl, combine cookie crumbs and melted butter. Press mixture onto bottom and 2 inches up side of 9-inch springform Pan
In large bowl, combine cream cheese and sugar. Beat. with electric mixer until combined. Beat in creme de menthe. Add eggs all at once beat on low speed just until combined.
Stir in sour cream until combined stir in miniature chocolate pieces. Pour into crust-lined pan.
Place springform pan in shallow baking pan. Bake for 50 to 55 minutes or until center appears nearly set when gently shaken.
Cool on wire rack for 15 minutes. Loosen crust cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small saucepan, combine 1 ounce chocolate and shortening.
Cook and stir over low heat until melted. Drizzle chocolate over cheesecake. Chill until chocolate is set.
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| Mint and Chip Cheesecake Recipe |
