After Dinner Mint Cheesecake recipe

A cream cheese-gelatin mixture is combined with Cool Whip and creme de menthe liqueur for this filling, with a chocolate mint crust and topper.

Crust:
2 cups crushed cream-filled chocolate mint sandwich cookies
1/4 cup butter, melted

Filling:
1 envelope unflavored gelatine
1/4 cup cold water
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup creme de menthe liqueur

Topping:
1 cup chocolate mint morsels
4 teaspoons butter

For crust, crush cookies in food processor or with rolling pin. Mix together crumbs and butter and press into a 9-inch springform pan. Refrigerate while making filling.

For filling, soften gelatine in cold water. Stir over low heat or microwave on HIGH until dissolved.

In a food processor or mixer, mix together cream cheese and sugar. Gradually add gelatine mixture. Chill until slightly thickened (about 5 minutes).

Add creme de menthe to whipped topping and fold into cream cheese mixture. Pour into prepared pan. Chill while preparing topping.

For the topping, melt morsels and butter over low heat or in microwave. Spoon over filling. Chill 15 minutes. Score into serving pieces. Chill until ready to serve.

NOTE: Chocolate mint morsels may be substituted with semi-sweet chocolate chips plus 1/2 teaspoon mint extract.

Chocolate Bliss Cheesecake recipe

Prep Time: 20 min
Total Time: 5 hr 30 min
Makes: 12 servings

18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

PREHEAT oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.

BEAT cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise:
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How To Prepare Crust:
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

Jazz It Up:
Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar. Garnish with fresh strawberries and raspberries just before serving.

Nutritional Information: Calories 460 Total fat 32 g Saturated fat 19 g Cholesterol 120 mg Sodium 370 mg Carbohydrate 37 g Dietary fiber 2 g Sugars 29 g Protein 7 g

Vitamin A 15 % DV Vitamin C 0 % DV Calcium 6 % DV Iron 10 % DV

Chocolate Heartthrobs recipe

Prep Time: 10 min
Total Time: 40 min
Makes: 10 servings, 1 brownie each

Take 2 squares BAKER'S Unsweetened Baking Chocolate, 1/4 cup (1/2 stick) butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and 1/2 cup flour and mix and match your recipe from these options...

Mix-in options decoration choices
3 squares BAKER'S Premium White Baking Chocolate, coarsely chopped
3 squares BAKER'S Premium White Baking Chocolate, melted
10 red gumdrops
1/2 cup chopped PLANTERS Macadamias
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/4 cup chopped PLANTERS Macadamias
1/2 cup PLANTERS Chopped Pecans
1/2 cup KRAFT Caramel Topping
1/2 cup chopped maraschino cherries
1 cup thawed COOL WHIP Whipped Topping
10 maraschino cherries

Then follow our 3 simple steps:

PREHEAT oven to 350 degrees F. Microwave unsweetened baking chocolate and butter in medium microwaveable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla extract. Add flour and mix-ins; stir just until blended.

SPOON evenly into 10 paper-lined medium muffin cups. Insert a small (1/2-inch diameter) foil ball between each liner and muffin cup to form heart shape.

BAKE 28 to 30 minutes or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool on wire racks. Top evenly with decorations.

Size-Wise:
With their built-in portion control, these Chocolate Heartthrobs make a great treat!

How to Pipe Chocolate Heart Shapes:
Place 3 unwrapped squares of BAKER'S Chocolate in microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted. Spoon chocolate into plastic sandwich bag; cut a small piece from 1 of the bottom corners of bag. Close bag tightly, then pipe chocolate into a heart shape onto top of each cooled brownie.

Jazz It Up:
Garnish each brownie with a gumdrop heart. To make hearts, flatten gumdrops with a rolling pin. Then, use a small heart-shaped cookie cutter to cut out a heart shape from each. Place 1 on top of each brownie just before serving. Reserve gumdrop trimmings for snacking or another use.

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