Crème De Menthe Cheesecake
35 min
04 hrs 55 min



2 cups finely crushed chocolate graham crackers

1/2 cup Land O Lakes® Butter, melted


1 cup sugar

3 (8-ounce) packages cream cheese, softened

4 large Land O Lakes® Eggs

2 tablespoons green or white creme de menthe liqueur  

1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped

1 teaspoon all-purpose flour


Land O Lakes® Heavy Whipping Cream, whipped


 *Substitute 1 teaspoon peppermint extract plus 6 drops green food color.

How to make

  1. STEP 1

    Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.

  2. STEP 2

    Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of prepared pan; set aside.

  3. STEP 3

    Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1eggat a time, until well mixed. Do not overbeat. Stir in liqueur.

  4. STEP 4

    Combine chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling into crust.

  5. STEP 5

    Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 80-90 minutes or until center is just set.

  6. STEP 6

    Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.

  7. STEP 7

    Garnish top of cheesecake with whipped cream, if desired. Store refrigerated.

Tip #1

Chocolate mint candies are individually wrapped.


26Fat (mg)
110Cholesterol (mg)
310Sodium (mg)
30Carbohydrates (g)
1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  August 09, 2011

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.

— says Ed F.
  July 11, 2011

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.

— says Kemarie B.
  April 23, 2009

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!

— says Christine
  December 10, 2008

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.

— says Valerie
  September 26, 2008

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.

— says Julie
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