I can tell you that this was the closest poll yet. I think about 25 minutes before it closed on Saturday, I checked, and it was a 4-way tie. A. FOUR. WAY. TIE! While, yes, if there was a tie, I would have made all 4, and I'm sure Andy would have been in cheesecake heaven... I don't think my waistline (or Andy's, for that matter) would have enjoyed it. So I was definitely relieved when there was a definitive winner.
And obviously... that winner was Mint Chocolate Chip. Now, I've never had a mint chocolate chip cheesecake (and I don't recall Cheesecake Factory having this flavor, so I may be trend-setting here), but there were definitely recipes out there for it. I used a couple of those recipes as a guideline, but then went with my gut instinct on a couple other things. The result was this bright "atomic" looking cheesecake. Trust me, this baby isn't a result of a nuclear spill... but a creative mind explosion (corny, much?)
Ingredients:
Adapted from About-Recipes
1 & 1/2 cup crushed oreos & Grasshopper cookies (about 10 each)
2 & 1/2 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
14 ounces sweetened, fat free condensed milk
3 eggs
1 teaspoon peppermint extract
1/4 teaspoon neon green food coloring
1 & 1/2 cup bittersweet chocolate chips, chopped
1 teaspoon flour
24 ounces cream cheese, softened
14 ounces sweetened, fat free condensed milk
3 eggs
1 teaspoon peppermint extract
1/4 teaspoon neon green food coloring
1 & 1/2 cup bittersweet chocolate chips, chopped
1 teaspoon flour
Preheat oven to 300 F.
Combine crushed oreo and Grasshopper (these are like the Keebler version of Thin Mints) crumbs along with melted butter in a medium bowl. Press crumb mixture into the bottom of a 9" springform pan.
In a large bowl, beat the cream cheese until fluffy, about 3-5 minutes. Gradually beat in condensed milk until smooth. Add eggs, peppermint extract, and food coloring. Mix 3/4 cup of the chopped chocolate chips with flour to coat and stir into cream cheese mixture. Pour the filling on top of the crust. Sprinkle remaining chocolate chips on top.
Wrap the bottom of the springform pan in aluminum foil to catch any leaks. Bake in oven for about 1 hour, or until filling is set.
Cool cheesecake to room temperature, then place in refrigerator and chill thoroughly, about 3-4 hours.
After dinner last night, I sliced this up (didn't quite let it chill for as long as I recommended, but we REALLY wanted a piece) and after Andy took his first bite, I asked him what he thought. He said it was "interesting." I didn't quite take it as good or bad, so I asked him to elaborate on what he thought was "interesting" about it. He went on to explain that it was really good, that it's definitely full of mint flavor and it was unlike any cheesecake he's ever had. So, score??? I'll take it as a win!
And it was definitely better this morning (I snuck a small piece for breakfast), maybe because it was allowed to set longer. I'd definitely recommend this for anyone who loves cheesecake, mint, or chocolate... Me? I love all three, so it was perfect! Enjoy guys and have a great rest of your Monday!
