Thin Mint Chocolate Chip Cheesecake has an awesome minty crust and filling with mini chocolate chips scattered throughout the cheesecake and topped with a smooth chocolate ganache, whipped cream and lots of Thin Mint Cookies.
A fun minty cheesecake made from the famous Thin mint Girl Scout Cookies!
There is a soft spot in my heart for Girl Scouts selling cookies. Well for one thing they are yummy! Two they worked great in my new Thin Mint Chocolate Chip Cheesecake. And three, I was a Girl scout when I was little. Actually my whole family was. Camping, Merrit badges and selling cookies door to door.
In those days, you could go door to door to sell cookies. We knew everyone in the neighborhood for blocks.
The other day I went shopping at the grocery store and there were the cutest Girls Scout there with their display table and boxes of cookies all lined up.
I knew the girl Scout leader and was happy to see her and have a visit and see Girl Scout cookies for sale…. Ther girls were so cute yelling Girl scout cookies for sale…. how can you resist that? Three boxes later I left with the biggest smile on my face.
Ingredients you will need to make Thin Mint Chocolate Chip cheesecake
cream cheese
sugar
sour cream
vanilla extract
mint extract
Mini chocolate chips
Eggs
thin mint girls scout cookies two sleeves = one whole box
9” springform pan
Helpful Hints to Make
Allow cream cheese to soften to room temperature
Make sure to thoroughly cream Cream cheese so that it is very smooth
When adding eggs add and mix slowly so you do not incorporate air. Adding air will cause cheesecake to crack and rise unevenly.
Allowing the cream cheese to reach room temperature allows the cream cheese to come out smoothly when beaten.
The sour cream adds extra moisture and taste and softens the texture.
Adding a touch of flour helps to bind the batter together to make it sturdy and helps the mixture, preventing cracks.
The water bath the Bain Marie – adds moisture to the oven which adds to the creaminess of the cheesecake.
How To Make Your Cheesecake
Directions:
Preheat oven to 350°. Grease a 9 inch spring form pan.
Crush your thin mint cookies into crumbs and place in a small bowl
Mix together the thin mint cookie crumbs and butter and and press into a 9 inch spring form pan.
Bake in the oven for 10 minutes. Remove and allow to cool while you prepare the cheesecake filling
In a large bowl mix together cream cheese with sugar until very smooth.
Add milk until mixture is very creamy with no lumps.
Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture (beating with eggs adds air and Air will make cracks in the cheesecake).
Mix in flour and vanilla
Fold in sour cream. Set aside.
Pour the batter into the springform pan.
Prepare springform pan by wrapping with tin foil
Place wrapped springform pan in larger roasting pan for the water bath
Heat pot of boiling water. Add boiling water to roasting pan and place pan in preheated oven at 300 degrees
Bake for one hour. Shut off oven . Do not open door and let cheesecake cool slowly in the oven for two hours.
Remove pan from oven and place cheesecake in the refrigerator to cool and set completely.
Prepare your chocolate ganache
heat one cup of heavy cream to almost boiling
Pour cream onto chocolate chips and let sit for five minutes
Gently stir the cream and chocolate until very smooth being careful not to add air. This willcause bubbles to form and make the ganache not very smooth
decorate with piped whipped cream and top with thin mint cookies
Now Isn’t that easy and delicious?
Try these other great cheesecake recipes
- How To Make Carrot Cake Cheesecake
- Rippled Cookie Butter Cheesecake
- Nutella Chocolate Cheesecake
- NY Style Blueberry Cheesecake
- New York Cheesecake with Raspberry topping
- Creamy Peanut Butter Pie
Thin Mint Chocolate Chip Cheesecake
Ingredients
- 24 oz cream cheese 3- 8 ounce packages
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup milk
- 1 cup sour cream
- 4 Tbs all-purpose flour
- 1 Tbs vanilla
- 1/2 tsp mint extract
chocolate ganache
- 1 cup heavy cream
- 1 cup chocolate chip
Instructions
- Preheat oven to 350°. Grease a 9 inch spring form pan.
- Crush your thin mint cookies into crumbs and place in a small bowl
- Mix together the thin mint cookie crumbs and butter and and press into a 9 inch spring form pan.
- Bake in the oven for 10 minutes. Remove and allow to cool while you prepare the cheesecake filling
- In a large bowl mix together cream cheese with sugar until very smooth.
- Add milk until mixture is very creamy with no lumps.
- Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture (beating with eggs adds air and Air will make cracks in the cheesecake).
- Mix in flour and vanilla
- Fold in sour cream. Set aside.
- Pour the batter into the springform pan.
- Prepare springform pan by wrapping with tin foil around the springform pan to create a waterproof barrier
- Place wrapped springform pan in larger roasting pan for the water bath
- Heat pot of boiling water. Add boiling water to roasting pan arund the outside of the springform pan and place pan in preheated oven at 300 degrees
- Bake for one hour. Shut off oven. Do not open door and let cheesecake cool slowly in the oven for two hours.
- Remove pan from oven and place cheesecake in the refrigerator to cool and set completely.
- Prepare your chocolate ganache
- Heat one cup of heavy cream to almost boiling
- Pour cream onto chocolate chips and let sit for five minutes
- Gently stir the cream and chocolate until very smooth being careful not to add air. This willcause bubbles to form and make the ganache not very smooth
- Decorate with piped whipped cream and top with thin mint cookies
Nutrition
WELCOME
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
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Looks delicious