Ingredients
12
12 servings
- •25 Thin Mints Girl Scout Cookies®, crushed
- •3 tablespoons butter, melted
- •3 (8 ounce) packages cream cheese, softened
- •0.75 cup white sugar
- •1 teaspoon vanilla extract
- •3 eggs
- •10 Thin Mints Girl Scout Cookies®, crushed
- •1 drop peppermint extract, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
- Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 395
- Carbohydrate: 27g
- Fat: 29g
- Fiber: 1g
- Protein: 7g
- Sugar: 19g
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