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Girl Scout Thin Mints® Cheesecake

Uber Baker

"This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own."
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6 h 5 m servings 395 cals
Original recipe yields 12 servings (1 9-inch cheesecake)

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  1. Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
  2. Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
  3. 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.
  4. 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.
  5. 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

Per Serving: 395 calories; 28.8 g fat; 27.3 g carbohydrates; 6.6 g protein; 116 mg cholesterol; 277 mg sodium. Full nutrition

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Read all reviews 3
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Flavor-wise, this cheesecake is delicious! Texture-wise, no so great for me. I'm not really sure what happened with this cheesecake, but it's incredibly soft. I followed the recipe exactly, and ...

We enjoyed this, and it was fun to make. Next time I will add a bit more peppermint extract, as I would have liked the mint flavor to come through more. Very tasty as written and not too rich.

I made one similar to this before. Girl Scout in the family so I have a good supply of cookies. This recipe is for a small spring form pan. Say 8". You can easily expand to larger pans by simp...