How To make Thin Mint Cheesecake
NORMA WRENN NPXR56B:
Crust: 1 cup Thin Mint cookies crushed
into bottom of 9" Springform pan First Layer Filling: 2 pkgs cream cheese :
(8 oz)
6 ounces Semi-sweet chocolate chips melted
1/2 cup Sugar
3/4 cup Thin Mints :
crushed
2 Eggs beaten
1 teaspoon Vanilla
Second Layer Filling: 2 pkgs cream cheese :
(8 oz)
6 ounces Chocolate chips
1 cup Sugar
1/2 cup Sour cream
2 Eggs
1 teaspoon Vanilla
1 teaspoon Peppermint extract
Topping: 14 ounces Chocolate chips
6 ounces Whipping cream
1 teaspoon Peppermint
First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up. Second Layer: Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts. Pour second layer on top of (hopefully) firm first layer. Bake at 325 degrees for 1-1/2 hours, until top feels jiggly but firm. Cool, refrigerate. Topping: Melt chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep chilled. Source: Abilene Reporter-News, Silvetta, Cypress Street Station
How To make Thin Mint Cheesecake's Videos
Freezer THIN MINT COOKIE PIE | The Daily Meal
Girl Scout cookie-lovers rejoice! This recipe is exactly what you've been looking for.
Get the recipe:
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Chocolate Peppermint Cheesecake | Delish
All we want for Christmas is cheesecake.
DIRECTIONS
1. Preheat oven to 325º. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
2. Make crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
3. Add crust to an 8 or 9 springform pan and pack tightly.
4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. Refrigerate until completely chilled, 4 hours.
5. Make chocolate ganache: Pour hot cream over chocolate and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
6. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
7. Refrigerate 10 minutes before serving to let ganache harden.
INGREDIENTS
3 8-oz blocks cream cheese, softened
1 c. sugar
2 large eggs
1/4 c. sour cream
1 1/2 tbsp. flour
1 tsp. peppermint extract
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 c. chopped chocolate, plus more for garnish
1/2 c. chopped white chocolate, plus more for garnish
1/2 c. chopped candy canes, plus more for garnish
FOR THE OREO CRUST
24 Peppermint Oreos
5 tbsp. melted butter
FOR THE CHOCOLATE GANACHE
3/4 c. hot heavy cream
1 1/2 c. semisweet chocolate chips
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How to Make a Thin Mint Cheesecake
To get the recipe or order Thin Mint Girl Scout Cookies, click the link below
Making the perfect Thin Mint Cheesecake Pizza
How to Make Chocolate Peppermint Cheesecake
Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day! #imperialsugar #dessert #recipe #cheesecake #peppermint #peppermintcheesecake
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Chetna Makan's Mint Chocolate Cheesecake | At Home | Waitrose
We’re back in the kitchen with author @FoodwithChetna as she creates a refreshing mint and dark chocolate cheesecake – a dessert bound to impress all dinner guests!
Simple to assemble, Chetna’s fresh mint cheesecake is the perfect summer dessert. Chunks of dark chocolate run throughout the minty cream cheese topping, creating the classic flavour combo.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d like to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think. Subscribe to our channel and hit the bell to be notified when we upload a new video.
Ingredients:
100g unsalted butter, melted, plus extra for greasing
266g pack milk or dark chocolate digestives
2 x 25g packs or a growing pot of mint, leaves only
520g soft cheese
300ml double cream
100g icing sugar
100g dark chocolate, finely chopped
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