Wednesday, March 14, 2012

A St. Patty’s Cheesecake…Mint Swirled Cheesecake


St. Patty’s Day is right around the corner and while I am not sure what I am doing yet, maybe taking on falafel, I am just not sure.I'm not into drinking green beer, although it sounds cool, I am into eating though.  I actually made this a while ago and I am finally getting around to sharing it. This was one of my first desserts I made and tried doing a “pretty” topping with the drizzled chocolate on top. Not bad, but hey it was a first attempt. This is super simple and really good. Here is how you do it;

Green Swirl

chocolate drizzle

Chocolate Drizzle and Andes Mints yum-o

Its so creamy, I need this now


3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
3 eggs, lightly beaten
1 tsp of mint extract
2-3 drops of green food coloring
1 1/2 cups finely crushed Oreo cookie crumbs (approximately 20 to 22 cookies)
3 tbsp butter, melted
1 package of Andes’s mints
½ cup of chocolate chips
1 tsp of oil

Oreo cookie crust;

Put a pot of water on the stove and heat to boiling.

Wrap the bottom of your spring form pan with tin-foil. I like to put mine in a water bath and you don’t want water to make the crust soggy.

While the water is coming to a boil, crush you Oreos and add in the melted butter. Mix and press into the bottom and sides of a greased 9 inch spring form pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour the rest of the mixture on top of your Oreo crust.

In the 1 cup of reserved mixture, put 1 tsp of mint extract or more if you want a more minty taste. Then add two to three drops of green food coloring depending on how green you want it. Carefully pour over the filling and cut through with a knife to create a swirl. 

Put your pan in a large roasting pan and pour in hot water. Place the pan into the oven and bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

While your cheesecake is cooling, cut your Ande’s mints at a diagonal. Save some to break into smaller pieces. 

Melt your chocolate chips and oil in the microwave at 30 seconds until melted. Drizzle across cheesecake. Place Ande’s mints all around the boarder of the cheesecake and put a few smaller pieces into the center.

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