Vandermint Cheesecake Recipes

VANDERMINT CHEESECAKE

Steps:

• Chocolate Cookie Crust:.
• In a small bowl stir together crushed cookies and melted butter or margarine until well-combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• Vandermint Filling:.
• In a large bowl combine cream cheese, sugar, whipping cream, and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in liqueur and vanilla extract.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes.
• Lower the temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.
• Easy Mint Topping:.
• In a small bowl beat whipping cream, sugar, and liqueur with an electric mixer until stiff peaks form.
• Pipe whipped cream mixture around the edge of the cheesecake.
• Garnish with mints.
• Chill until serving time.

MINT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
• Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
• Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
• Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
• Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.

GIRL SCOUT THIN MINTS® CHEESECAKE

Steps:

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

7 MINUTE-7 INGREDIENT BLENDER CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Blend all ingredients together in the blender for seven minutes.
• Pour into spring form pan (with graham cracker crumbs pressed into the bottom for crust optional).
• Bake for one hour or until center is just about set.
• Chill several hours or overnight.