Cake

Chocolate Fudge-Mint Cheesecake

Name: Chocolate Fudge-Mint Cheesecake
Prep time: 40 s
Cook time: 60 s
Total time: 340 s
Yield: 12
Ingredients: 20 chocolate sandwich cookies with mint and white fillingcrushed; 3 tablespoons buttermelted; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 4 package (8 ounces each) cream cheeseat room temperature; 1 cup granulated sugar; 1/4 cup crème de menthe; 1 teaspoon vanilla extract; 4 large eggsslightly beaten; Chocolate sandwich cookies with mint and white fillingcoarsely chopped (optional)

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

40 min

Cook

1 hr

Servings

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.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

●
20 chocolate sandwich cookies with mint and white filling, crushed
●
3 tablespoons butter, melted
●

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●
4 package (8 ounces each) cream cheese, at room temperature
●
1 cup granulated sugar
●
1/4 cup crème de menthe
●
1 teaspoon vanilla extract
●
4 large eggs, slightly beaten
●
Chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)

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.