Mint Chocolate New York Style Cheesecake + Canon DSLR GIVEAWAY
Mint Chocolate New York Style Cheesecake + Canon DSLR GIVEAWAY requires around 6 hours from start to finish. One serving contains 490 calories, 7g of protein, and 41g of fat. This recipe serves 10. For $1.33 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Many people really liked this side dish. It is brought to you by Diethood. 262 people were glad they tried this recipe. Head to the store and pick up eggs, chocolate, sugar, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Try New York-style Chocolate Cheesecake, New York-style Cheesecake, and New York-style Cheesecake for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
5 tablespoons butter, melted
1 bag (8.5-oz) chocolate mints, roughly chopped
2 (8-oz) packages cream cheese, softened
3 eggs
2 tablespoons all-purpose flour
8 whole graham crackers, broken into pieces
1 to 2 tablespoons peppermint extract
1 tablespoon sugar
1 cup whipping cream
Equipment:
food processor
bowl
oven
springform pan
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 325.Using a food processor, work the graham crackers into fine crumbs. In a medium bowl combine graham cracker crumbs and sugar. Pour melted butter into the bowl and mix until mixture is evenly moistened. Press crumbs evenly onto the bottom of a 9-inch springform pan. Bake for 7 to 9 minutes, or until crust starts to brown around the edges. Remove from oven and let cool. In your mixer's bowl, beat cream cheese at medium speed until smooth. Add 1/2 cup sugar and continue to beat until smooth. Add eggs, 1 at a time, beating well after each addition.Add whipping cream and peppermint extract; mix until thoroughly combined. In a bowl, combine chocolate mints and flour; toss until completely covered.Gently fold chocolate mints into the cream cheese mixture.Brush the sides of the inside of the springform pan with melted butter.Pour cream cheese mixture into prepared crust.Bake for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off and open oven door about 4 inches. Let cheesecake sit in oven for 30 minutes.Remove from oven. Transfer pan to a wire rack and let completely cool. Carefully remove sides of pan. Refrigerate 4 hours or overnight.
Step by step:
1. Preheat oven to 325.Using a food processor, work the graham crackers into fine crumbs. In a medium bowl combine graham cracker crumbs and sugar.
2. Pour melted butter into the bowl and mix until mixture is evenly moistened. Press crumbs evenly onto the bottom of a 9-inch springform pan.
3. Bake for 7 to 9 minutes, or until crust starts to brown around the edges.
4. Remove from oven and let cool. In your mixer's bowl, beat cream cheese at medium speed until smooth.
5. Add 1/2 cup sugar and continue to beat until smooth.
6. Add eggs, 1 at a time, beating well after each addition.
7. Add whipping cream and peppermint extract; mix until thoroughly combined. In a bowl, combine chocolate mints and flour; toss until completely covered.Gently fold chocolate mints into the cream cheese mixture.
8. Brush the sides of the inside of the springform pan with melted butter.
9. Pour cream cheese mixture into prepared crust.
10. Bake for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off and open oven door about 4 inches.
11. Let cheesecake sit in oven for 30 minutes.
12. Remove from oven.
13. Transfer pan to a wire rack and let completely cool. Carefully remove sides of pan. Refrigerate 4 hours or overnight.
Nutrition Information:
covered percent of daily need
