Cake

Chocolate Fudge-Mint Cheesecake

NESTLÉ® TOLL HOUSE®
Chocolate Fudge-Mint Cheesecake
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
12 to 16 servings
Recipe Info - Prep Time
Prep 
40 min
Recipe Info - Cook Time
Cook 
1 hr
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

Make It

Step 1

Preheat oven to 325º F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Top edge of cheesecake with additional coarsely chopped sandwich cookies, if desired.

Ingredients

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