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Creme de Menthe Cheesecake Recipe

Ingredients

How to make it

  • in a medium bowl combine cookie crumbs and the butter. mix well
  • press in bottom and up the sides of an ungreased 9 inch springform pan
  • in large bowl beat cream cheese with a mixer on medium speed.
  • gradually add sugar beating until smooth
  • add eggs one at a time, beating well after each addition
  • stir in 3/4 cup whipping cream and cream de menthe blend well
  • pour into crust lined pan
  • bake at 300" for 60 to 70 mins. or until edges are set but the center still jiggles slightly when gently shaken.
  • turn oven off. open oven door at least 4 inches.
  • let cheesecake sit in oven at least 30 mins or until center is set.
  • remove cheesecake from the oven and cool on a wire rack
  • when completely cool cover with plastic wrap and refrigerate at least 3 hours before serving
  • to serve: run a knife around the side of the pan to loosen and remove
  • side of the pan.
  • in a small bowl beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. spoon or pipe whipped cream around the outside edge of the cheesecake and garnish with the chopped mints
  • store in the refrigerator

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