Monday, March 14, 2011

Crème De Menthe Swirl Cheesecake

Servings: 8 to 10
Preparation Time: 30 minutes plus baking

1 (9-ounce) package chocolate wafer cookies, crushed (about 2 cups)
3 tablespoons unsalted butter, melted

4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
4 large eggs
2 cups sour cream
2 teaspoons vanilla extract
½ cup green Crème de Menthe

1 cup whipping cream
½ cup confectioners’ sugar
Chocolate mint sandwich candies

Preheat oven to 350 degrees

Place the cookies in the bowl of a food processor. Pulse to form crumbs.

Add the melted butter through the feed tube.

Press the crumb mixture in the bottom and 1-inch up the sides of a 10-inch spring form pan.

Bake the crust for 8 minutes.

Use an electric mixer to combine the cream cheese and the sugar until fluffy.

Add the eggs one at a time.

Stir in the sour cream and vanilla.

Pour half of the batter into the chocolate crust.

Stir the Crème de Menthe into the remaining batter.

Place the batter flavored with Crème de Menthe by tablespoons onto the plain batter. Use the tip of a sharp knife tow swirl the two together.
Bake in the center of the oven for 50 to 60 minutes or until the center is just set.

Remove the cheesecake from the oven. Cool for 5 minutes. Run a sharp knife around the sides of the cheesecake. Cool completely. Cover and refrigerate overnight.

Beat the whipping cream and sugar until soft peaks form.

Use a vegetable peeler to shave the candies into soft curls.
Remove the cheesecake from the sides of the pan. Spread the cake with whipped cream and sprinkle the candy curls on top.

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