Rating: 4 stars 4
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
5 hrs
total:
6 hrs 5 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.

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  • Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.

  • Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.

  • Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.

  • Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

Nutrition Facts

395 calories; protein 6.6g; carbohydrates 27.3g; fat 28.8g; cholesterol 115.7mg; sodium 276.7mg. Full Nutrition
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