• Cooking Time:
  • Servings: 10 to 12
  • Preparation Time: 10


No last-minute fuss with this minty cheesecake dessert. Make it ahead so it's chilled and ready to serve.


  • Cheesecake:
  • 3/4 cup Original Bisquick mix
  • 3/4 cup sugar
  • 1/4 cup green creme de menthe
  • 3 eggs
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup miniature semisweet chocolate chips
  • Chocolate Ganache:
  • 1/2 cup whipping cream
  • 1 cup miniature semisweet chocolate chips


  • Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
  • In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
  • Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
  • In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
  • High Altitude (3500-6500 ft): No change.

Categories: Cheesecake  Dessert 

Author Credit: Betty Crocker

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