Creme de Menthe Cheesecake

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Mmmm... Who doesn't like mint and chocolate besides my weird neighbor?? What a delicious combination- especially in a cheesecake! Another Pampered Chef recipe- people often ask me why I use their recipes so often and the answer is simple- they are EASY! I know I am never getting in over my head with their recipes. They have great "Cook's tips" on each recipe and they are always delicious as well. 
I make this special cheesecake that I make once a year for Christmas and am freezing it until we can take it to BC with us as we are going back to spend Christmas with James' family which I am really excited about! I couldn't take a photo of my cheesecake with the spring form pan taken off but above is exactly how it looks finished! Here is the recipe and some photos of it all coming together. Merry Christmas!
Crust and Filling
14-16   creme-filled chocolate sandwich cookies (OREOS!)
4   pkg (8 oz or 250 g) cream cheese, softened
1   cup (250 mL) sugar
4   tbsp (60 mL) all-purpose flour, divided
1/2   tsp (2 mL) Double-Strength Vanilla
4   eggs, room temperature
1/2   cup (125 mL) sour cream
8-12  drops green food coloring (optional)

2 pkg (4.67 oz each) crème de menthe chocolate candies (After Eight)
unwrapped, divided (about 56 candies total)
Topping
3/4   cup (175 mL) semi-sweet chocolate morsels
1 1/2   cups (375 mL) thawed frozen whipped topping
  7 crème de menthe chocolate candies (reserved from filling)
  1. Preheat oven to 325°F (160°C). For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. (7.5 x 38-cm) pieces of Parchment Paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to cooling rack
  2. For filling, place cream cheese, sugar, 3 tbsp (45 mL) of the flour and vanilla into Mixing Bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
  3. Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 tbsp (15 mL) flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
  4. For topping, place chocolate morsels, whipped topping and reserved candies into small, microwavable bowl. Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake using Small Spreader. Refrigerate 4 hours or overnight.  
Coating the After 8 mints in flour
I mixed yellow and blue food coloring since we didn't have any green. Turned out perfectly minty!
Half of the cheesecake poured in and the layer of After 8 mints laid down
After the filling was poured and spread.

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