Créme de Menthe Cheesecake
Créme de Menthe Cheesecake requires approximately 9 hours from start to finish. One serving contains 592 calories, 9g of protein, and 40g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up sugar, whipping cream, eggs, and a few other things to make it today.
Instructions
Heat oven to 350°F. 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.
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.
Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
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 crème de menthe and food color just until blended.
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.
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.
Run small metal spatula around edge of pan; carefully remove side of 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.
Pour over chocolate chips.
Let stand 2 minutes; stir until smooth.
Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.