Creme de menthe Cheesecake

Welcome!

Kaleidoscope by inkspired and KaleidoCam 

 For St. Patrick’s Day I thought you might want to make this delicious Creme de Menthe Cheesecake. It is a lovely shade of green and a refreshing ending to a traditional meal of corned beef and cabbage.

CRUST:

2 Cups finely crushed chocolate graham crackers   (Honey Maid, Kroger)

1/2 Cup butter, melted

FILLING:

1 Cup sugar

3 8-oz packages cream cheese, softened

4 large eggs

2 Tablespoons white or green creme de menthe liqueur*

1 4.67 oz package (Andes) chocolate/creme de menthe candy thins, chopped

1 teaspoon flour

*or substitute with 1 teaspoon peppermint extract + 6 drops green food coloring

PREP:

Pre-heat oven to 325’.

Wrap outside of springform pan with aluminum foil. Lightly grease inside of pan.

MAKE IT:

MIX all crust ingredients until mixture resembles coarse crumbs. Press mixture all on the bottom and 1inch up the sides of pan.

Set aside.

COMBINE cream cheese and sugar in bowl. Using mixer cream together on medium speed, scraping sides and bottom often, until creamy. Continue beating mixture, adding 1 egg at a time.

Do not overbeat.

ADD creme de menthe liqueur.

STIR candy pieces with flour. Gently mix into batter. Pour filling into crust.

Place pan on center rack of oven. 

Place pan of warm water on rack below cheesecake to prevent cracking.

BAKE 80 - 90 minutes until center is just set.

Loosen cheesecake from sides by running knife around inside of pan.

COOL 1 hour. Cover and refrigerate at least 3 hours.

GARNISH top with whipped cream and chocolate thin mints as desired.

STORE refrigerated.

Recipe courtesy Land O’ Lakes

That’s it for today!

‘Til next time,

inkspired

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