Thin Mints Cheesecake By Eric Dowty, Culinary Student The Art Institute of Washington.
Crust:
2 cups Thin Mint Girl Scout Cookies, Crumbled.
3 tbs Sugar.
2 oz Melted Butter.
Filling:
24 oz Cream Cheese at room temperature.
2/3 cup Sugar.
3 Eggs.
1 tsp. Peppermint Extract /syrup.
Green Food coloring to your desire.
Fresh Mint Sprig for Garnish.
Procedure:
1. Preheat oven to 350 degrees 2. For crust, crumble Thin Mint cookies and combine with sugar and butter. 3. Press into bottom of a 9 inch springform pan and set aside. 4. For filling, beat cream cheese with sugar in a mixer. 5. Add eggs to mixer one at a time, blending well between additions. 6. Add the peppermint syrup and food coloring. 7. Pour into pan over crust. 8. Place in oven, Bake at 350F for 40-45 minutes, or until set. 9. Garnish with fresh mint and crumbled Thin Mints.
Crust:
2 cups Thin Mint Girl Scout Cookies, Crumbled.
3 tbs Sugar.
2 oz Melted Butter.
Filling:
24 oz Cream Cheese at room temperature.
2/3 cup Sugar.
3 Eggs.
1 tsp. Peppermint Extract /syrup.
Green Food coloring to your desire.
Fresh Mint Sprig for Garnish.
Procedure:
1. Preheat oven to 350 degrees 2. For crust, crumble Thin Mint cookies and combine with sugar and butter. 3. Press into bottom of a 9 inch springform pan and set aside. 4. For filling, beat cream cheese with sugar in a mixer. 5. Add eggs to mixer one at a time, blending well between additions. 6. Add the peppermint syrup and food coloring. 7. Pour into pan over crust. 8. Place in oven, Bake at 350F for 40-45 minutes, or until set. 9. Garnish with fresh mint and crumbled Thin Mints.