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.
CHOCOLATE MINT CHEESECAKE BARS
"These festive minty cheesecake bars on top of a chocolate crumb crust are sure to be popular among your holiday guests. A drizzle of chocolate and mint candy pieces decorate them nicely."
Provided by Opal Jackson-Cakmak
Categories Other Desserts
Number Of Ingredients 1
Steps:
- 1. Ingredients 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs 1/2 cup butter or margarine, melted 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 eggs 1 tablespoon peppermint extract 1/2 cup semi-sweet chocolate chips 2 teaspoons Crisco All-Vegetable Shortening 14 creme de menthe thin candies, chopped
- 2. Directions 1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.
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.
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.
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