Mint Chocolate Chip Cheese Balls Recipes

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:

• In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
• Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
• Roll the cheese ball in finely chopped pecans before serving.

Steps:

• Preheat oven to 325°F.
• Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
• Sprinkle tablespoon of sugar over crust.
• Bake for 10 mins, remove from oven and raise temp to 450°F.
• In a mixing bowl combine softened cream cheese, and sugar until well combined.
• Add creme de menthe, mix until well combined (completely green).
• Add eggs one at a time beating in at a very slow speed until well combined.
• Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
• Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
• Loosen cake from rim of pan and then allow to cool before removing rim of pan.
• Chill the cheesecake.
• When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
• Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
• Put a tiny hole in corner of bag.
• Drizzle chocolate over cheesecake pieces and serve with delight to your guests!

Steps:

• Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. , Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. , To serve, roll cheese ball in pecans. Serve with graham crackers.