Crème de Menthe Cheesecake

Crème de Menthe Cheesecake

Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.

Prep Time

20

Minutes

Total Time

6:00

Hrs:Mins

Makes

16

servings

Crust
1 3/4
cups chocolate cookie crumbs (from 9-oz. pkg.)
1/4
cup butter, melted
Filling
3
(8-oz.) pkg. cream cheese, softened
3/4
cup sugar
3
eggs
3/4
cup whipping cream
1/4
cup green crème de menthe
Garnish
1/2
cup whipping cream
1
tablespoon powdered sugar
8
thin chocolate and green mints, coarsely chopped
  1. Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
  2. Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
  3. Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
  5. Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
For chocolate curl garnish, use a vegetable peeler to shave the smooth underside of a large chocolate bar.
Kitchen Tip
The doneness of a cheesecake is difficult to determine. A cheesecake is completely cooked when a 3-inch circle in the center is still wobbly and shaky. Overcooked cheesecake may crack on the surface.
Make-Ahead Tip
Prepare the cheesecake up to two days in advance; wrap it tightly in the springform pan and keep refrigerated. Add the whipping cream and garnish just before serving.

Nutrition Information:

1 Serving (1/16 of Recipe)
  • Calories 360
    • (Calories from Fat 245),
  • Total Fat 27g
    • (Saturated Fat 16g,),
  • Cholesterol 115mg;
  • Sodium 240mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 17g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.