Chocolate Fudge-Mint Cheesecake
This Chocolate Fudge-Mint Cheesecake recipe was a finalist in the Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest. Submitted by Edythe Sundberg of San Diego, CA, her prize winning cheesecake features semi-sweet chocolate morsels, cream cheese and crème de menthe.
- COOKIE CRUST
- 20 chocolate sandwich cookies with mint and white filling, crushed
- 3 tablespoons butter, melted
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted according to package instructions
- 4 pkgs. (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup crème de menthe
- 1 teaspoon vanilla extract
- 4 large eggs, slightly beaten
- 1 pkg. of chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)
Directions, Reviews, Nutrition
FOR COOKIE CRUST:
COMBINE cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack.
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 just until morsels are melted. Cool slightly.
BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust.
BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.
TOP edge of cheesecake with coarsely chopped sandwich cookies, if desired.
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Chocolate Fudge-Mint Cheesecake
I make this every year for my family and when we entertain. I even get requests from guests for it. It is easy to make and is always a hit.
pumpkin carrot swirl Bars
These were simple to make and my family loved them and wanted me to bake more for the next house treat!
Chocolate Fudge -Mint Cheesecake
Thought it was easy enough to fix and it went together real easy. It also went fast eating
Very yummy!! My family loved it. I will definitely make it again!
Chocolate Fudge mint cheesecake
I just made this cheesecake last night. My husband loved it. It is very good. I did not have creme de menthe on hand so, I didn't use it. I did however add mint baking chips to the batter and it is nice to bit into little pieces of that. I also decorated the top with mint baking chips around the edges along with the chopped cookie pieces and it was so pretty. I do not have a springform pan, so I used my 9x13 pan lined with alum. foil and it worked just fine.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 630
- Calories from Fat: 360
- Total Fat: 40g (62% of DV)
- Saturated Fat: 20g (101% of DV)
- Cholesterol: 120mg (41% of DV)
- Sodium: 390mg (16% of DV)
- Carbohydrates: 60g (20% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 46g
- Protein: 8g
- Vitamin A: 20% of DV
- Vitamin C: 0% of DV
- Calcium: 6% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.