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Crème de Menthe Cheesecake
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Prep Time:
20 minutes
Total Time:
6 hours
Create a quick cookie crust and top it with a luscious, minty filling infused with creamy liqueur.
Ingredients:
  • 1 3/4 cups chocolate cookie crumbs (from 9-oz. pkg.)
  • 1/4 cup butter, melted
  • 3 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 3/4 cup whipping cream
  • 1/4 cup green crème de menthe
  • 1/2 cup whipping cream
  • 1 tablespoon powdered sugar
  • 8 thin chocolate and green mints, coarsely chopped
Instructions:
  • Preheat the oven to 300°F. Mix crust ingredients in a medium bowl until well combined. Press the mixture evenly onto the bottom and up the sides of an ungreased 9-inch springform pan.
  • In a large bowl, use an electric mixer to whip the cream cheese until fluffy. Slowly incorporate the sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in 3/4 cup of whipping cream and crème de menthe until fully combined. Pour the mixture into the crust-lined pan.
  • Bake the cheesecake at 300°F for 60 to 70 minutes until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake sit in the slightly open oven for 30 minutes until the center is fully set.
  • After baking, let the cheesecake rest in the pan on a wire rack for 1 hour or until fully cooled. Cover and chill in the refrigerator for at least 3 hours before indulging.
  • Before serving, gently loosen the cheesecake by running a knife around the edges of the pan and removing the sides. In a small bowl, whisk together 1/2 cup of whipping cream and powdered sugar until stiff peaks form. Pipe or spoon the whipped cream around the edge of the cheesecake and garnish with chopped mint. Refrigerate for storage.

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