It's done when you can stick a knife in it and it comes out clean. To keep the cheesecake from cracking place a shallow pan filled with water the bottom of the oven. Stick it in the oven and bake for about an hour. Don't try and fit it all in the pan, leave a little bit of space at the top. Not to worry, it will still taste good, it just won't be as dense. If it seems like you have too much, you might have over mixed it. Pour the mixture into the spring-form pan with your Thin Mint crust. (Trust me, this makes more sense when you are actually doing it.) Mix just until everything likes each other and then stop. slowly add the condensed milk to the cream cheese while still beating at medium. While the chips are melting, put the cream cheese in a mixing bowl and beat on medium until fluffy about 2 minutes. Toss the chocolate chips in a microwave safe bowl and nuke those suckers on high for about a minute and a half or until they are just melted. Make sure cream cheese, eggs and condensed milk are all at room temperature before you begin. Tiny crumbs of chocolate, like on smashed Thin Mints, melt just like big chunks of chocolate and will destroy your oven.įudge Truffle Cheesecake (adapted from Hershey's Best Loved Recipes) What I would have done if I was smart: wrap tin foil around the bottom of the pan or line the oven with foil. Transfer to a 9" spring-form pan and press firmly onto the bottom. Throw the cookies into a food processor (if you don't have one, put them in a bowl and crush with the bottom of a heavy glass) until they are completely destroyed.
Little details like making sure the ingredients were at room temperature will do wonders for your cheesecake.Ģ/3 box of Thin Mint Cookies or about 1 1/2 cups of cookie crumbs Unfortunately, making a cheesecake isn't quite like riding a bike, especially at 9 p.m. (Check out Jonathan McNamara's Thin Mint pie, Wynter Holden's Mojito Madness cups, Carol Blonder's Steeplechase Cupcakes, and Adriane Goetz's Thin Mint Pudding Cups.)Īfter a 4 year hiatus from making cheesecakes, I decided to pull out my most loved recipe for my very first Chow Bella showdown. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one unwanted Girl Scout cookies. At least that's what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting.
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