Créme de Menthe Cheesecake

Name: Créme de Menthe Cheesecake
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 10
Cuisine: Global
Ingredients: 24 chocolate mint creme sandwich cookies; 680 grams packages each) cream cheese, softened; 59 milliliters white crème de menthe; 3 eggs; 10 drops green food color; 170 grams cup semisweet chocolate chips; 177 milliliters sugar; 79 milliliters whipping cream; 177 milliliters whipping cream

For $1.46 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 46g of fat, and a total of 654 calories. This recipe serves 10. If you have whipping cream, eggs, crème de menthe, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 9 hours.

Instructions

Heat oven to 350F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan.

Ingredients you will need

Cookie Crumbs

Equipment you will use

Ziploc Bags

Rolling Pin

Frying Pan

Bake 10 to 12 minutes or until set. Reduce oven temperature to 300F. Cool crust 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crme de menthe and food color just until blended.

Ingredients you will need

Whipping Cream

Cream Cheese

Food Color

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Frying Pan

Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

Equipment you will use

Wire Rack

Spatula

Oven

Frying Pan

Run small metal spatula around edge of pan; carefully remove side of pan.

Equipment you will use

Spatula

Frying Pan

Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot.

Ingredients you will need

Chocolate Chips