Best Creme De Menthe Cheesecake Cookies Recipes

MINT CHOCOLATE CHEESECAKE

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.

CREME DE MENTHE CHEESECAKE

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.

CREME DE MENTHE 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).

ANDES CREME DE MENTHE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Mix crumbs and butter and pat into bottom of greased 9 inch springform pan. Bake for 5 minutes. While crust is baking, beat cream cheese and sugar until smooth and creamy. Add vanilla. Beat in eggs 1 at a time, only until mixed. Do not overbeat mixture with the eggs in it. Stir in 1/2 pkg of baking chips. Pour on top of crust and bake 50-60 minutes or until cheesecake is very lightly brown around the edges and the inside is almost set. Let cool at room temp for 15 minutes. Slide a knife around the edge and remove springform ring. Cool in refrigerator overnight. Mix half of the remaining baking chips with cream. Melt in microwave and stir until smooth. Mixture will be very runny. Spread a very thin layer on top of cheesecake and sprinkle remaining andes chips on top. This thin layer hardens quickly. I find that it works good to cut the cheesecake into pieces before putting the top layer and garnish on. Otherwise the thin chocolate layer breaks up into pieces as you are cutting the cheesecake.

GRASSHOPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.