Mint chocolate cheesecake to be served as a special dinner party dessert.
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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.
Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
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.
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.
Combine chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling into crust.
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.
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.
Chocolate mint candies are individually wrapped.
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.