Time 6h Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled. In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell. Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set. When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust. Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.
Time 6h20m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Coat a 9-inch pie plate with nonstick spray. Crust; Pulse cookies in food processor to make fine crumbs. Add butter, process to blend. Press on bottom and sides of pie plate. Refrigerate to firm. Heat chips and 1/2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temperature. Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy. Beat remaining cream until soft peaks form. Fold 1/2 into cream cheese mixture and 1/2 into chocolate. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate. If necessary place pie in freezer 8 to 10 minutes to firm before proceeding. Spread with rest of cream cheese mixture; swirl on rest of chocolate. Refrigerate at least 6 hours until firm.
Time 4h20m Number Of Ingredients 7 Steps:
Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie pan. Refrigerate to firm. Heat chips and 1/2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temp. Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy. Beat remaining cream until soft peaks form. Fold 1/2 into cream cheese mixture and 1/2 into chocolate/peanut butter mix. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate mixture. Place pie in freezer for 8 to 10 minutes. Spread with rest of cream cheese mixture. Add rest of chocolate mixture. Refrigerate for about 3 to 4 hours to set, overnight for maximum enjoyment.
Time 6h20m Yield 12 Number Of Ingredients 7 Steps:
Coat a 9-inch pie plate with nonstick spray. Crust: Pulse cookies in a food processor to make fine crumbs. Add butter; process to blend. Press over bottom and up sides of pie plate. Place in refrigerator. Meanwhile heat 1/2 cup heavy cream and the chocolate chips in a medium saucepan just until cream simmers. Let stand 1 minute. Stir until smooth. Cool to room temperature. Beat cream cheese, sugar, and extract in a medium bowl with mixer on medium speed until light and fluffy. Beat remaining heavy cream with mixer on medium-high speed until soft peaks form when beaters are lifted. Fold 1/2 into cream cheese mixture and 1/2 into chocolate. Spread 1/2 the cream cheese mixture over bottom of crust; top with 1/2 the chocolate. If necessary, freeze pie 8 to 10 minutes to firm up before proceeding. Spread with rest of cream cheese mixture; swirl on rest of chocolate. Refrigerate at least 6 hours until firm, or up to 3 days.
Time 8h55m Yield 16 (2-inch) squares Number Of Ingredients 12 Steps:
For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil. Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes. Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight. Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
Time 14m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step. Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm. Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator. NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!
Time 9h15m Yield 16 servings. Number Of Ingredients 16 Steps:
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Time 15m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 10 Steps:
For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl. Add butter, mixing well. Press on bottom of 9-inch springform pan. BAKE at 325* (F) for 10 minutes. For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended. Add eggs and vanilla, mixing on low until well combined, do NOT overmix. Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust. BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set. Run a knife between pan and cheesecake. Set cake on cooling rack till room temperature. Remove sides of pan. For TOPPING:. Set aside 10 or 12 Andes candies for decorating cake top. In a microwavable bowl, mix remaining candies with cream (or milk). On high, microwave 45 seconds. Stir till candies melt and mixture is smooth. Spread over cheesecake and let drizzle down sides. Decorate with reserved Andes Candies. REFRIGERATE, at least, 3 hours or until serving time. Refrigerate any leftovers.
More about “chocolate mint cheese pie recipes”
Yield 8 Number Of Ingredients 10 Steps:
Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze. Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm. In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours. Just before serving, broil until top is golden.
