Recipe Details
Ingredients
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25Thin Mints Girl Scout Cookies®, crushed
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3tablespoonsbutter, melted
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3(8 ounce) packagescream cheese, softened
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¾cupwhite sugar
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1teaspoonvanilla extract
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3eggs
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10Thin Mints Girl Scout Cookies®, crushed
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1droppeppermint extract, or to taste
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
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Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
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Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
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Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
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Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories395 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 17g |
86% |
Cholesterol 116mg |
39% |
Sodium 277mg |
12% |
Total Carbohydrate 27g |
10% |
Dietary Fiber 1g |
3% |
Total Sugars 19g |
|
Protein 7g |
13% |
Calcium 52mg |
4% |
Iron 1mg |
5% |
Potassium 85mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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