Ingredients with Measurements:
- 1 1/2 cups Thin Mint cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup Thin Mint cookies, chopped
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a food processor, pulse Thin Mint cookies until they become fine crumbs.
3. In a bowl, mix the cookie crumbs with melted butter until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes and then remove from oven to cool.
6. In a large mixing bowl, beat cream cheese until smooth.
7. Add sugar and vanilla extract to the cream cheese and beat until well combined.
8. Add eggs one at a time, beating well after each addition.
9. Mix in sour cream and heavy cream until the mixture is smooth.
10. Fold in chopped Thin Mint cookies.
11. Pour the mixture over the cooled crust.
12. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
13. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 30 minutes.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 40g
Carbohydrates: 43g
Protein: 8g
Sodium: 390mg
Sugar: 34g
Substitutions for ingredients:
- Oreo cookies can be used instead of Thin Mint cookies.
- Greek yogurt can be used instead of sour cream.
- Half and half can be used instead of heavy cream.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake.
- Use a chocolate cookie crust instead of Thin Mint cookie crust.
- Add peppermint extract to the cheesecake mixture for a stronger mint flavor.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- Use a water bath to prevent cracks in the cheesecake.
- Chill the cheesecake for at least 4 hours before serving for the best texture.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Garnish the cheesecake with whipped cream, Thin Mint cookies, and chocolate shavings.
Garnishes:
Whipped cream, Thin Mint cookies, and chocolate shavings.
Pairings:
Coffee or hot chocolate.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or chocolate ganache.
- If the cheesecake is too soft, chill it for a longer period of time.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before cooking.
Food History:
The Thin Mint cookie is a popular Girl Scout cookie that was first introduced in 1953.
Flavor Profiles:
Creamy, minty, and chocolatey.
Serving Suggestions:
Serve the cheesecake as a dessert for a dinner party or special occasion.
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