This recipe for Chocolate Mint Cheesecake is made with Thin Mints, a very popular Girl Scout Cookie.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 20 minutes
- 22 (less than one box) Thin Mints (a Girl Scout Cookie), crushed
- 2 tablespoons butter, melted
- 24 ounces cream cheese, room temperature
- 3/4 cup sugar
- 1 teaspoon peppermint extract
- 8 ounces semi-sweet chocolate, melted
- 3 eggs
Preheat oven to 325 degrees F. Combine cookie crumbs and butter. Press crumb mixture into bottom of cheesecake pan. Beat cream cheese until fluffy. Gradually add sugar and mix until combined. Add peppermint and chocolate. Mix until combined. Add eggs one at a time. Mixing after each addition. Pour batter into prepared pan. Smooth top with rubber spatula. Bake for 48 minutes until 1 hour. Cheesecake is done when center is almost set. Remove from oven and begin cooling on wire rack for 10 minutes. Take a knife and go around edges of pan. Cool completely. Remove rim and place in airtight container. Refrigerate for at least 2 to 4 hours prior to serving.
Chocolate Mint Cheesecake Made with Thin Mints Serves 8 to 12 people.