mint and chip cheesecake
The flavors of this cheesecake taste perfect after a big meal. The chocolate indulges while the mint refreshes.
Prep:
25
min.
Bake:
50
min.
M akes 14 to 16 servings
2
cups chocolate cookie
crumbs
Vz
cup butter, melted
2
8
-oz. pkg. cream cheese,
softened
1
cup sugar
% cup green crème de
menthe
3 eggs
3
8
-oz. cartons dairy sour
cream
1
cup miniature semisweet
chocolate pieces
( 6
oz.)
1
oz. semisweet chocolate,
chopped
1
tsp. shortening
1 Preheat oven to 375°F. In medium bowl,
combine cookie crumbs and melted butter. Press
mixture onto bottom and 2 inches up side of
9-inch springform pan.
2 In large bowl, combine cream cheese and
sugar. Beat with electric mixer until combined.
Beat in crème de menthe. Add eggs all at once;
beat on low speed just until combined. Stir in sour
cream until combined; stir in miniature chocolate
pieces. Pour into crust-lined pan.
3
Place springform pan in shallow baking pan.
Bake for 50 to 55 minutes or until center appears
nearly set when gently shaken.
4
Cool on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours.
5
Before serving, in small saucepan, combine
1 ounce chocolate and shortening. Cook and stir
over low heat until melted. Drizzle chocolate over
cheesecake. Chill until chocolate is set.
PER SERVING: 495 cal., 36 g total fat
(20
3
sat. fat), 123 ms chol., 319 m
3
sodium, 38
3
carb., 1
3
fiber, 7
3
pro.
great cheesecakes
33
