Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Mint chocolate cheesecake to be served as a special dinner party dessert.
Heat oven to 325°F.
Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, add 1 egg at a time, until well mixed. (Do not overbeat.) Stir in liqueur.
Stir together chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining chopped mints.
Bake 80-95 minutes or until center is just set. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
Garnish top of cheesecake with whipped cream, if desired. Store refrigerated.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.
Dietary Fiber: 1g
Tried it last week. I'd give the flavor 3 stars and the texture only 1 star. I also put the pan of water underneath the pie as it was cooking (as suggested) so the top wouldn't crack -- and it had large cracks anyway. Will NOT try it again.
This recipe tasted great, however I also had a problem with the butter leaking out of the bottom of the pan and all over my oven. The recipe says that the cheesecake may "slightly crack". That is an understatement. It cracked everywhere that I sprinkled the extra mint pieces so it looked awful.
This is such a great recipe. One your family and friends are sure to love. My family loves this cheesecake and it has been requested in place of a traditional birthday cake. Easy to make and your company will feel very special. Two thumbs up in NJ!
Very yummy. I baked this in a water bath (as I usually bake all of my cheesecakes). I was very careful not to overbake it--I always check my cheesecakes quite a bit early and take them out while the center is still a little "jiggly." I used the mint extract and green food coloring instead of the creme de menthe liqueur. This is one of my family's most favorite cheesecake recipes.
This pie tastes wonderful. But, make sure your cream cheese isn't too soft as the chocolate-mint bits settled to the bottom in mine. After the cheese cake started to set, I added more on top which then burned. LOL. Next time, firmer cheese and foil on top. I used Annas chocolate-mint cookies for the crust. Reduce butter and add a some sugar. The butter leaked out of my crust and onto the bottom of my oven. BTW, Butter makes great oven cleaner, but it killed my element. Had to buy new. LOL. I hope your adventures are not as exciting as mine. Enjoy your pie. JB.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/237
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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