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Girl Scout Thin Mints® Cheesecake

Uber Baker

"This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own."
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6 h 5 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
  2. Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
  3. Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
  4. Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
  5. Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

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