And the Winner is...Thin Mint Cheesecake

Ok guys the voices of my loyal readers have been heard in a very very very close margin the Thin Mint Cheesecake won! HOORAY!!! Since it was so close the Egg Rolls will be the next posted recipe (I’m guessing Monday)!

Oh and the really important part!!! The winner of the giveaway goes to Ms. Lacy Jones!!! Congrats Lacy! I will be contacting you about your prize!

Now back to this cake! YUM! I made this cake for a customer, who wanted something festive for a St. Patrick’s meeting. I felt this would be perfect. Who doesn’t love thin mint cookies??? Then mix them with rich creamy cheesecake what could be better! Now let me be straight with you this cake is rich and not helpful on the thighs but man oh man is it worth it!

Let’s makes this baby! Well not really ok that was too much hum ok I’ll just stop. But if you are wanting to make a baby your hubby might appreciate it again too much again I’ll stop. Let’s just make this delish cake!

Thin Mint Cheesecake

Crust

1 box of thin mint cookies (I used the Great Value kind)

2 TBSP Butter Melted

Crush all but four cookies into fine pieces. Drizzle in melted butter. Mix the crumbs and butter until you have a wet sand consistency. Press mixture into the bottom and part way up the sides.

Filling

1 ½ lbs cream cheese (full fat)

1 1/3 cup Sugar

5 Large Eggs

16 oz Sour Cream (full fat)

¼ Cup Flour

2 teaspoons Vanilla

½ bag Andes Mint Pieces (I buy these a Walmart)

It is very important that all these ingredients are at room temperature; this will help make a smooth and silky final product.  In a stand mixer beat your cream cheese with a paddle attachment until light and fluffy gradually adding in the sugar. You need to keep your stand mixer on medium to low through the entire mixing process. Add eggs one at a time making sure each one fully incorporates before adding the next. Add flour and vanilla. The last thing you should add is the sour cream and mint pieces, stir until combined. Pour mixture on to crust.

Oven should be pre-heated to 325 degrees. Place a small pan of water on the lowest shelf in the oven. Before placing spring form pan in the oven wrap the bottom with aluminum foil. Place pan on the middle shelf of the oven and bake for 1 hour and 15 minutes. When baking is complete, turn the oven off and prop open the oven door for at least 1 addition hour. After this hour take cake out and place in refrigerator for a minimum of 24 hours. 

Toppings

¼ cup Chocolate Chips

4 Thin Mint Cookies

½ bag Andes Mint Pieces

Don’t try top cake until after the 24 chilling period. Place chocolate chips in a microwave safe bowl and heat for 30 seconds at a time in your microwave. Stir and repeat until chips are fully melted. Spoon melted chocolate into a zip-top bag and snip the corner. Drizzle melted chocolate over the top in a crisscross pattern. Then arrange cookies in a sort of star pattern on the top and sprinkle mint pieces in-between. Chill again before serving to allow chocolate to set. Then DIG IN!