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)
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.
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.
Review This Recipe
A New Birthday Tradition
I made this cheesecake for my husband’s birthday last year, and he raved about it all year long. I just made it for the second time tonight for his birthday this year. Guess it’s a tradition now! I had a bit of trouble last time pressing the cookie crust up the sides of the pan, so this time, I used approximately 10 chocolate graham crackers with ½ cup melted butter for the crust. Same problem, unfortunately. I decided to have a crust just on the bottom and not up the sides this time. The flavor of this cheesecake is excellent and unforgettable.
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