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February 28th, 2013, 12:05 AM
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bella88 bella88 is offline
Mega Super Mommy
Join Date: Jun 2008
Location: Australia
Posts: 2,776


20 Oreo cookies, crushed
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
6 drops green food coloring
3 eggs, lightly beaten
1 cup miniature chocolate chips, divided

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 cup chocolate chips.

Pour onto crust. Place pan on a baking sheet. Bake at 300 for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes; run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

Trace a small shamrock pattern onto a piece of paper; cut out and set aside. In a microwave, melt remaining chocolate chips. Fill plastic bag with melted chocolate; cut a small hole in a corner of the bag. Place shamrock pattern on a baking sheet; place a large piece of waxed paper over pattern. Pipe a chocolate shamrock onto waxed paper, following the pattern. Move waxed paper and repeat to make several more shamrocks.

Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.

I would use after dinner mints cut in half to make triangles rather than making shamrocks for extra mintiness but please yourself. Also, 6 drops isn't enough... MORE GREEN!!!

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