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Girl Scout Thin Mint Cheesecake




Source of Recipe


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List of Ingredients






Serves 8 to 10


CRUST

1 cup Girl Scout Thin Mint cookie crumbs (crumb in a blender, a few cookies at a time)

¼ cup granulated sugar

3 tablespoons butter, softened


In a medium bowl, combine the cookie crumbs, sugar and butter. Blend well with fingers. Press onto the bottom of a well-buttered 10-inch springform pan. Chill in the freezer or refrigerator for about 30 minutes.


FILLING

2 pounds cream cheese, softened

1 cup granulated sugar

5 eggs

1 teaspoon peppermint extract

1 cup heavy cream

½ cup chopped Thin Mint cookies

½ cup chopped Andes candies


In a large bowl, beat the cream cheese until smooth and whipped. Add sugar. Mix. Add eggs one at a time, beating well after each addition. Add peppermint extract and heavy cream; blend until smooth and creamy. Stir in candies and cookies. Pour mixture into the chilled pan. Place the pan inside a larger pan containing one inch of water and bake in a preheated 325-degree oven for 1 ½ hours. Turn off oven, open door, leave cheesecake in oven for a half-hour. Remove and cool completely. Refrigerate overnight.


TOPPING

1 cup semisweet chocolate pieces

½ cup heavy cream


In a small saucepan, place whipping cream and semisweet chocolate pieces. Heat over medium heat until chips are melted. Stir frequently. Remove from heat after it just comes to a boil. Let cool for a half-hour. Pour over cooled cheesecake. Refrigerate.


Recipe