Crème De Menthe Cheesecake Recipes

Steps:

• Heat oven to 300°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 crème de menthe until well blended. Pour into crust-lined pan.
• Bake at 300°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, carefully 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 stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, granulated sugar and vanilla in medium bowl with mixer until blended. Add creme de menthe; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Sprinkle with colored sugar just before serving.

Steps:

• Preheat oven to 350°.
• Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix just until blended. Blend in creme de menthe.
• Pour batter into the chocolate pie crust.
• Bake at 350° for 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with chocolate shavings or chocolate curls.

Steps:

• HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
• BAKE 6 minutes. Cool.
• BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
• BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

Steps:

• CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
• Toss and mix well.
• Press into the bottom and partially up the sides of a 9 inch springform pan.
• Preheat the oven to 325 degrees F.
• CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
• Add 3/4 cup of the sugar and mix well.
• Stir in the creme de menthe, creme de cacao, flour and salt.
• Beat until the mixture is blended well.
• Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
• In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
• Fold the beaten whites into the cream-cheese mixture.
• Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
• A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
• Don't overbake; it will settle and firm somewhat as it cools.
• Don't worry if the cake cracks as it bakes.
• Remove and cool.
• Refrigerate if standing more than 4 hours.
• Garnish the top with grated chocolate.
• ENJOY!

Steps:

• FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• FOR THE FILLING: In a large bowl combine cream cheese, sugar, 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 creme de menthe and vanilla extract. Stir in crushed cookies. Pour the cream cheese mixture over the crust.
• Bake at 350°F for 10 minutes. Lower the temperature to 200°F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
• TO MAKE THE CHOCOLATE GLAZE: In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Spread warm chocolate mixture over cheesecake. Garnish with shaved white chocolate. Chill till serving time. Makes 12 to 18 slices.
• Cheesecake Extraordinaire.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; mix with melted chocolate. Stir baking chips and food coloring into remaining plain batter; pour over crust. Top with spoonfuls of chocolate batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
• Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crème de menthe and food color just until blended. Pour over crust.
• Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• Run small metal spatula around edge of pan; carefully remove side of pan. Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Steps:

• Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
• In a mixing bowl, combine the two crust ingredients; mix well.
• Press in the bottom and up the sides of the pan; set aside.
• In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
• Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
• Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
• Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
• Cover, then refrigerate for at least three hours before serving.
• Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
• If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).

Steps:

• Crust:.
• Mix crumbs and 3 tablespoons sugar in a small bowl.
• Add butter; mix well.
• Press onto bottom of 9-inch springform pan.
• Bake at 325°F, 10 minutes.
• Filling:.
• Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
• Add eggs and vanilla; mix on low speed just until well combined.
• Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces);
• pour into crust.
• Bake:.
• Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
• Run knife between rim of pan and cheesecake. Cool to room temperature.
• Topping:.
• Set aside 10-12 candy pieces, any flavor, for decorating top of cake.
• Place remaining Andes Candies and whipping cream in microwaveable bowl.
• Microwave on high 45 seconds.
• Stir until candies are melted and mixture is smooth.
• Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
• Refrigerate cheesecake 3 hours or until serving time.