Thin Mints Girl Scout Cookie Cheesecake

Name: Thin Mints Girl Scout Cookie Cheesecake
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 8
Cuisine: Global
Ingredients: 255 grams box Thin Mints Girl Scout cookies, coarsely chopped; 907 grams cream cheese, room temperature; 4 larges eggs; 59 milliliters heavy cream; 1 teaspoon peppermint extract; 340 grams bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped; 414 milliliters sugar; 7 Tbsps unsalted butter, melted; 118 milliliters unsweetened cocoa powder, sifted; 1 Tbsp pure vanilla extract

Thin Mints Girl Scout Cookie Cheesecake requires around 14 hours from start to finish. This recipe serves 8. One serving contains 1127 calories, 15g of protein, and 78g of fat. Head to the store and pick up mints girl scout cookies, heavy cream, vanillan extract, and a few other things to make it today.

Instructions

In the bowl of a food processor, finely grind the cookies.

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Equipment you will use

Food Processor

Bowl

Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.

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Butter

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Springform Pan

Position a rack in the center of the oven and preheat to 350°F.

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Oven

In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth.

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Chocolate

Water

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Bowl

Frying Pan

Let cool until lukewarm.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended.

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Cream Cheese

Sugar

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Stand Mixer

Add the eggs, one at a time, beating until just incorporated.

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Egg

Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.

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Cocoa Powder

Heavy Cream

Peppermint

Chocolate

Vanilla

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Bowl

Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour.

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Crust

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Oven

Transfer to a rack to let cool for 20 minutes. Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. Do not remove the pan sides.

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Knife

Frying Pan

Let cool completely then cover with a double layer of plastic wrap and chill overnight. Bring to room temperature before serving, if desired. DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.

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Wrap

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Plastic Wrap

Equipment

Ingredients

Servings:

255grams

box Thin Mints Girl Scout cookies, coarsely chopped 907grams

cream cheese, room temperature 4larges

eggs 59milliliters

heavy cream 1teaspoon

peppermint extract 340grams

bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 414milliliters

sugar 7Tbsps

unsalted butter, melted 118milliliters

unsweetened cocoa powder, sifted 1Tbsp

pure vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.