Chocolate Mint Swirl Cheesecake

Chocolate Mint Swirl Cheesecake
Chocolate Mint Swirl Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

slices

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • CHOCOLATE COOKIE CRUST

  • 11

    chocolate sandwich cream cookies, crushed

  • 3

    tablespoons butter, melted

  • CHOCOLATE MINT FILLING

  • 24

    ounces cream cheese

  • 3/4

    cup sugar

  • 3

    tablespoons whipping cream

  • 5

    teaspoons cornstarch

  • 4

    eggs

  • 1

    egg yolk

  • 1

    teaspoon vanilla

  • 3

    tablespoon creme de menthe

  • 3

    tablespoons rum

  • 1

    tablspoon whipping cream

  • 3

    tablespoons creme de cocoa

  • 2

    tablespoons sugar

  • 1

    tablespoon unsweetened cocoa powder

  • CREME de MENTHE TOPPING

  • 1

    cup whipping cream

  • 1

    tablespoon sugar

  • 1

    tablespoon creme de menthe

  • chocolate covered mints

Directions

CHOCOLATE COOKIE CRUST In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. CHOCOLATE MINT FILLING In a large bowl combine cream cheese, 3/4 cup sugar, 3 tablespoons whipping cream, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla. Remove 1 1/4 cups of mixture and put into a small bowl; stir in creme de mente. Set aside. Remove another 1 1/4 cups of the mixture and put into a small bowl; stir in rum and 1 tablespoon whipping cream. Set aside. Stir creme de cocoa, 2 tablespoons, and cocoa powder into the remaining cream cheese mixture. Pour the cocoa mixture over the crust. Spoon 2/3 cup of the cocoa mixture over the amaretto mixture. Pour the creme de menthe mixture over the cocoa mixture. Top with the rum mixture. Without disturbing the crust, swirl the blade of a knife though the cake to create a marbling effect. Bake at 350 for 15 minutes. Lower the temperature to 200 and bake 1 hour and 10 minutes or untill center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. CREME DE MENTHE TOPPING In a small bowl beat whipping cream, sugar, and creme de menthe with an electric mixer till stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with chocolate-covered mints. Chill till serving time.

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