Chocolate-Mint Cheesecake
- Ready In:
- 2hrs 7mins
- Ingredients:
- 14
- Yields:
-
1 Cheesecake
- Serves:
- 10-12
ingredients
- 2 cups chocolate wafer crumbs
- 1⁄4 cup sugar
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 1 2⁄3 cups sugar
- 5 eggs
- 1⁄3 cup green creme de menthe
- 1 tablespoon vanilla extract
- 1⁄2 cup butter or 1/2 cup margarine
- 3⁄4 cup cocoa
- 2 3⁄4 cups powdered sugar, sifted
- 1⁄2 cup milk
- 1 1⁄2 teaspoons vanilla extract
directions
-
Crust:
- Combine first 3 ingredients.
- Firmly press mixture evenly over bottom and 2" up sides of a 10" spring-form pan.
- Bake at 325 degrees for 7 minutes and cool.
- Filling:.
- Beat cream cheese at a high speed until light and fluffy.
- Gradually add 1 2/3 cups sugar, beating well.
- Add eggs, beating until just combined.
- Stir in creme de menthe and 1 tablespoon vanilla.
- Pour on top of cooled crust.
- Bake at 325 degrees for 1 hour and 15 minutes.
- NOTE: Center may be soft but will firm when chilled.
- Let cool to room temperature on a wire rack.
- Icing:.
- Melt 1/2 cup of butter or margarine in samll saucepan.
- Add cocoa and stir till smooth.
- Remove from heat and cool.
- Pour chocolate mixture in to small bowl.
- Gradually add powdered sugar, alternately with milk, beating at medium speed, till smooth.
- Stir in 1 1/2 teaspoons vanilla.
- Spread over top of cheesecake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Born in South Louisiana where food is the heart of the country :). Had the great opportunity of living overseas for 4 years at a young age, lived in the Canary Islands, Nigeria and Iran. A learning experience I will always be greatful for. When I came back to the States I lived in Texas for 30 years, then back to Louisiana this time the Northwest part. I started cooking when I was 10 (I mean full meals) so every cookbook was my favorite. I do have to say that my most favorite is Justin Wilson's Cookbooks, though I have a lot of other ones I use.