Combine stellar flavors in a Chocolate Mint Cookie Cheesecake. The cookie crust of our Chocolate Mint Cookie Cheesecake gives this recipe a great crunch.
What You Need
Original recipe yields 16 servings
32 chocolate-covered mint cookies, divided
2 Tbsp. butter or margarine, melted
7 oz. BAKER'S Semi-Sweet Chocolate, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3/4 tsp. peppermint extract
4 egg s
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Let's Make It
Heat oven to 325°F.
Reserve 1 cookie for garnish. Finely crush remaining cookies; mix with butter until blended. Press onto bottom of 9-inch springform pan.
Melt 6 oz. chocolate as directed on package. Beat cream cheese, sugar, vanilla and peppermint extract with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Melt remaining chocolate; drizzle over cake. Garnish with reserved cookie.
This decadent cheesecake is sure to be hit when you share it with a crowd at your next party or family gathering.
How to Press Crumb Mixture into Pan To Make Crust
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.
Substitute 1/4 cup clear creme de menthe for the peppermint extract.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.