• Cooking Time:
  • Servings: 16
  • Preparation Time:


This rich, creamy cheesecake with crème de menthe and mint candies will impress everyone.


  • Crust:
  • 2 cups finely crushed chocolate graham crackers
  • 1/2 cup Butter, melted
  • Filling:
  • 1 cup sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 4 eggs
  • 1/3 cup green or white crème de menthe liqueur*
  • 1 (4.67-ounce) package crème de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)
  • 1 teaspoon all-purpose flour
  • Topping:
  • Aerosol Whipped Heavy Cream, optional


  • Heat oven to 375°F.
  • Crust:
  • Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
  • Filling:
  • Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  • Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVER BEAT.)
  • Stir in liqueur by hand.
  • Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture.
  • Pour filling onto crust. Sprinkle with remaining chopped mints.
  • Bake for 45 to 55 minutes or until firm to touch.
  • (Cheesecake surface may be slightly cracked.)
  • Loosen side of cheesecake by running knife around inside of pan.
  • Cool 1 hour.
  • Cover; refrigerate at least 3 hours.
  • Topping:
  • Garnish top of cheesecake with whipped cream and top with reserved mints, if desired.
  • Store refrigerated.
  • *Substitute 1 teaspoon peppermint extract plus 6 drops green food color.
  • TIP:To prevent cracking, place pan of warm water on rack below cheesecake in oven.
  • TIP:Chocolate mint candies are individually wrapped.

Categories: Cheesecake 
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