pumba
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- Joined
- Dec 28, 1999
- Messages
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Girl Scout Chocolate Mint Cheesecake
CRUST
1 cup Girl Scout Thin Mints cookie crumbs (crumble a few cookies at a time in a blender)
1/4 cup granulated sugar
3 tablespoons butter, softened
FILLING
2 pounds (4 8-ounce packages) cream cheese, softened
1 cup granulated sugar
5 eggs
1 teaspoon peppermint extract
1 cup whipping cream
3/4 cup Girl Scout Thin Mints cookies, chopped into small chunks
TOPPING
1 cup semi-sweet chocolate pieces
1/2 cup whipping cream
Crust: 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: In a large bowl, beat the cream cheese until smooth and light. Add sugar and mix. Add eggs one at a time, beating well after each addition. Add peppermint extract and whipping cream; blend until smooth and creamy. Stir in chopped cookies. Wrap the bottom of chilled springform pan with heavy-duty aluminum foil to prevent seepage during baking. Pour mixture into the chilled pan. Place the pan inside a larger pan containing 1 inch of water and bake in a 325-degree oven for 1-1/2 hours. Turn off oven, open door, leave cheesecake in the oven for 30 minutes. Remove and cool completely. Then cover and refrigerate overnight.
Topping: In a small saucepan, place whipping cream and semi-sweet 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 30 minutes. Pour over the cheesecake after it's been refrigerated overnight. Refrigerate about an hour, until it sets and is firm, before serving. Makes 12 to 18 slices.
CRUST
1 cup Girl Scout Thin Mints cookie crumbs (crumble a few cookies at a time in a blender)
1/4 cup granulated sugar
3 tablespoons butter, softened
FILLING
2 pounds (4 8-ounce packages) cream cheese, softened
1 cup granulated sugar
5 eggs
1 teaspoon peppermint extract
1 cup whipping cream
3/4 cup Girl Scout Thin Mints cookies, chopped into small chunks
TOPPING
1 cup semi-sweet chocolate pieces
1/2 cup whipping cream
Crust: 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: In a large bowl, beat the cream cheese until smooth and light. Add sugar and mix. Add eggs one at a time, beating well after each addition. Add peppermint extract and whipping cream; blend until smooth and creamy. Stir in chopped cookies. Wrap the bottom of chilled springform pan with heavy-duty aluminum foil to prevent seepage during baking. Pour mixture into the chilled pan. Place the pan inside a larger pan containing 1 inch of water and bake in a 325-degree oven for 1-1/2 hours. Turn off oven, open door, leave cheesecake in the oven for 30 minutes. Remove and cool completely. Then cover and refrigerate overnight.
Topping: In a small saucepan, place whipping cream and semi-sweet 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 30 minutes. Pour over the cheesecake after it's been refrigerated overnight. Refrigerate about an hour, until it sets and is firm, before serving. Makes 12 to 18 slices.
