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Chocolate Fudge-Mint Cheesecake

NESTLÉ TOLL HOUSE
Prep:
40 mins
Cooking:
60 mins
Cooling:
240 mins
Yields:
12 to 16 servings
This Chocolate Fudge-Mint Cheesecake recipe was a finalist in the Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest. Submitted by Edythe Sundberg of San Diego, CA, her prize winning cheesecake features semi-sweet chocolate morsels, cream cheese and crème de menthe.

Ingredients

  • COOKIE CRUST
  • 20 chocolate sandwich cookies with mint and white filling, crushed
  • 3 tablespoons butter, melted
  • FILLING
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted according to package instructions
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup crème de menthe
  • 1 teaspoon vanilla extract
  • 4 large eggs, slightly beaten
  • TOPPING
  • 1 pkg. of chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)

Directions

PREHEAT oven to 325º F.

FOR COOKIE CRUST:
COMBINE
cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack.

FOR FILLING:
MELT
morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust.

BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.

FOR TOPPING:
TOP
edge of cheesecake with coarsely chopped sandwich cookies, if desired.

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 630
  • Calories from Fat 360

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 40g 62%
  • Saturated Fat 20g 101%
  • Cholesterol 120mg 41%
  • Sodium 390mg 16%
  • Carbohydrates 60g 20%
  • Dietary Fiber 2g 8%
  • Sugars 46g
  • Protein 8g
  • Vitamin A 20%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 6%