GIRL SCOUT THIN MINTS® CHEESECAKE
This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own.
Provided by Uber Baker
Categories Desserts Cakes Cheesecake Recipes
Time 6h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
- Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
- Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
- Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
- Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.
Nutrition Facts : Calories 394.7 calories, Carbohydrate 27.3 g, Cholesterol 115.7 mg, Fat 28.8 g, Fiber 0.7 g, Protein 6.6 g, SaturatedFat 17.1 g, Sodium 276.7 mg, Sugar 19.3 g
THIN MINTS GIRL SCOUT COOKIE CHEESECAKE
Provided by Lauren Salkeld
Categories Cake Dessert Bake Kid-Friendly Cream Cheese Birthday Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (9-inch) cheesecake
Number Of Ingredients 13
Steps:
- Make the cookie crust:
- In the bowl of a food processor, finely grind the cookies. Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.
- Make the filling:
- Position a rack in the center of the oven and preheat to 350°F.
- In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool until lukewarm.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended. Add the eggs, one at a time, beating until just incorporated. Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.
- Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour. Transfer to a rack to let cool for 20 minutes. Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. Do not remove the pan sides. Let cool completely then cover with a double layer of plastic wrap and chill overnight. Bring to room temperature before serving, if desired. DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.
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