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.
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%