Mint chocolate cheesecake to be served as a special dinner party dessert.
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Crust
2 cups finely crushed chocolate graham crackers
12 cup Land O Lakes® Butter, melted
Filling
1 cup sugar
3 (8-ounce) packages cream cheese, softened
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.
STEP 1
Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
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.
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.
STEP 4
Combine chopped mints and 1 teaspoon flour in bowl; gently stir into cream cheese mixture. Pour filling into crust.
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.
STEP 6
Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
STEP 7
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.
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