Nestle Toll House Recipe: Chocolate Fudge-Mint Cheesecake - Very Best Baking

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These were simple to make and my family loved them and wanted me to ba...

Dierdre B., ESCONDIDO, CA on 10/07

Chocolate Fudge-Mint Cheesecake

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Level: Intermediate

A finalist of the 2002/2003 Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest is Edythe Sundberg of San Diego, CA. Her prize winning cheesecake features semi-sweet chocolate morsels, cream cheese and crème de menthe.

Prep: 40 min

Cooking: 1 hrs

Cooling time: 4 hrs refrigerating

Yields: 12 to 16 servings

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)

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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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Dierdre B. , ESCONDIDO, CA
October 2007

pumpkin carrot swirl Bars

These were simple to make and my family loved them and wanted me to bake more for the next house treat!.

Dianna S. , BENTON, WI
September 2007

Chocolate Fudge -Mint Cheesecake

Thought it was easy enough to fix and it went together real easy. It also went fast eating.

Karen S. , SOUTHBRIDGE, MA
May 2007

KSolomon

Very yummy!! My family loved it. I will definitely make it again!.

Read all reviews

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NUTRITION FACTS
Amount Per Serving 12 to 16 servings
Serving Size 1/12 of recipe
Calories 630
Calories from Fat. 360
% 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%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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