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Mint Cheesecake

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

9 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 ounces chocolate mints
*
24 ounces cream cheese
softened
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cup sugar
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3 large eggs
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1 teaspoon vanilla extract
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Graham cracker crust
2 cups graham cracker crumbs
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¼ cup sugar
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6 tablespoons butter
melted
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g chocolate mints
*
693.6 ml/g cream cheese
softened
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158 ml sugar
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3 large eggs
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5 ml vanilla extract
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Graham cracker crust
473 ml graham cracker crumbs
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59 ml sugar
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9E+1 ml butter
melted
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Directions

Crust: Combine ingredients.

Press in bottom and sides of 9 inch springform pan.

Place junior mints in freezer.

Preheat oven to 350^F.

With electric mixer or in a food processer; combine cream cheese and sugar until smooth.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla. Pour into crust.

Chop cold junior mints and sprinkle onto cheesecake.

Bake 40 to 45 minutes or until just set.

Cool on wire rack, then chill several hours or overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 52571% from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 198mg 66%
Sodium 390mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 19g
Vitamin A 30% Vitamin C 0%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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