Creme de menthe cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chocolate wafers; finely chopped, about 38 cookies |
| 6 | tablespoons | Butter; melted |
| 24 | ounces | Cream cheese; room temp |
| 1 | cup | Sugar |
| 4 | Eggs | |
| ⅓ | cup | Green creme de menthe |
| 1 | teaspoon | Vanilla |
| Hot fudge | ||
| Whipped cream | ||
| Springs of fresh mint | ||
Directions
CRUST
FILLING
TOPPINGS
Preheat oven to 375F. In a medium bowl, combine wafers and butter; mix well. Press mixture into the bottom and partially up sides of a 9 inch springform pan.
Beat cream cheese with sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in creme de menthe and vanilla.
Pour filling into prepared crust. Bake 55 to 60 minutes, or until knife inserted into center comes out clean. Cool on wire rack at room temperature. Chill at least 4 to 5 hours, preferrably overnight, before serving.
To serve, run knife around rim of cake to loosen sides from pan. Top individual slices with hot fudge and whipped cream and garnish with a sprig of fresh mint.
The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial Cookbook, Amherst Press, Andy Coulson, editor Posted to KitMailbox Digest by KrisE56749@... on Feb 5, 1998
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