Chocolate Fudge-Mint Cheesecake

Chocolate Fudge-Mint Cheesecake

In this recipe:

based on 146 reviews
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2
40 min.
prep
340 min.
total
12 to 16 servings

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.

Ingredients

  • COOKIE CRUST
  • 20 chocolate sandwich cookies with mint and white filling, crushed
  • 3 tablespoons butter, melted
  • FILLING
  • 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
  • TOPPING
  • 1 pkg. of chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)
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PREHEAT oven to 325º F.

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.

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 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.


FOR TOPPING:
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.

- Laury Pendergrass from MAPLE VALLEY, WA

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!

- Dierdre Black from ESCONDIDO, CA

Chocolate Fudge -Mint Cheesecake

Thought it was easy enough to fix and it went together real easy. It also went fast eating

- Dianna Sides from BENTON, WI

KSolomon

Very yummy!! My family loved it. I will definitely make it again!

- KAREN SOLOMON from SOUTHBRIDGE, MA

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.

- Tina Lavey from CORYDON, IN

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Nutrition Facts

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.

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