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

Uber Baker
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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; 28.8 g total fat; 116 mg cholesterol; 277 mg sodium. 27.3 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2018
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. Read More

Most helpful critical review

Rating: 3 stars
02/21/2018
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 baked it for 56 minutes--and it browned and began to crack but it still is almost like it's not done? I've made cheesecakes many times before and they aren't usually still soft in texture if they cracked on top. It's kinda weird. Maybe it needs another egg to firm it up more? I'm not sure if I would make it again because the texture is off-putting for me. I really like the thin mint flavor and it really comes through in the cheesecake; but I'm kind of bummed that it's just so soft. Even after over 4 hours of refrigeration too. I also added a whipped ganache topping to it just for extra chocolate flavor. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2018
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. Read More
Rating: 5 stars
02/09/2018
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 simply eyeball. Just add 1 egg and 1/4 cup sugar for every 8oz of cream (duh) and extracts to taste. I would expand cookies on the original to 28-30 and add double the butter but that's me. Simple recipe that I think you would be hard pressed to screw up. Read More
Rating: 3 stars
02/20/2018
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 baked it for 56 minutes--and it browned and began to crack but it still is almost like it's not done? I've made cheesecakes many times before and they aren't usually still soft in texture if they cracked on top. It's kinda weird. Maybe it needs another egg to firm it up more? I'm not sure if I would make it again because the texture is off-putting for me. I really like the thin mint flavor and it really comes through in the cheesecake; but I'm kind of bummed that it's just so soft. Even after over 4 hours of refrigeration too. I also added a whipped ganache topping to it just for extra chocolate flavor. Read More
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Rating: 4 stars
02/20/2018
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. Read More