Triple-Layer Mint Cheesecake Recipe

Name: Triple-Layer Mint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cream-filled chocolate sandwich cookie crumbs (about 22 cookies); 1/4 cup sugar; 2 tablespoons butter or margarine, melted; 4 (8-ounce) packages cream cheese, softened; 1 cup sugar; 4 large eggs; 1 (8-ounce) container sour cream; 1 teaspoon vanilla extract; 1 1/2 cups (12-ounce package) semisweet chocolate mini-morsels, divided; 4 drops green liquid food coloring; 1/2 teaspoon peppermint extract

Servings: persons

2 cups cream-filled chocolate sandwich cookie crumbs (about 22 cookies)
1/4 cup sugar
2 tablespoons butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 1/2 cups (12-ounce package) semisweet chocolate mini-morsels, divided
4 drops green liquid food coloring
1/2 teaspoon peppermint extract

1
Combine first 3 ingredients; stir well. Firmly press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325u00b0 for 12 minutes.
2
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Divide batter into thirds.
3
Microwave 1 cup mini-morsels at HIGH 1 minute or until melted and smooth; stir into one-third of cheesecake batter, stirring until combined. Add remaining mini-morsels to one-third of batter. Stir green food coloring and peppermint extract into remaining batter.
4
Pour melted chocolate batter into prepared crust; spoon mint batter gently over chocolate layer. Spoon chocolate morsel batter gently over mint layer. Bake at 325u00b0 for 1 hour and 5 minutes. Remove from oven; immediately run a knife around edge of pan, and release sides. Turn oven off, and partially open door; return cheesecake to oven, and cool in oven 45 minutes. Remove from oven; cool completely in pan on a wire rack. Cover and chill 8 hours or overnight. Store in refrigerator.

1976

kcal

Calories

120

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cream-filled chocolate sandwich cookie crumbs (about 22 cookies), 1/4 cup sugar, 2 tablespoons butter or margarine, melted, 4 (8-ounce) packages cream cheese, softened, and more.

Yes, Triple-Layer Mint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple-Layer Mint Cheesecake

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