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Cheesecake: Creme de Menthe Cheesecake




Source of Recipe


Pillsbury


Recipe Introduction


Prep Time: 20 minutes (Ready in 6 hours)


List of Ingredients




Crust:
1 3/4 cups chocolate cookie crumbs (from 9-oz. pkg.)
1/4 cup butter, melted

Filling:
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup whipping cream
1/4 cup green creme de menthe

Garnish:
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped

Recipe



Heat oven to 300 degrees F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.

Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and creme de menthe until well blended. Pour into crust-lined pan.

Bake at 300 degrees F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.

Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.

Just before serving, carelly run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stif peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

16 servings