Chocolate Mint Cheesecake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 13, 2007
I made this for a ladies Christmas luncheon and got rave reviews! I ran out of time and so I used some fudge icecream topping for the piping and it worked! Thanks for the recipe!
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Reviewed: Nov. 24, 2005
Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with the crumbled graham crackers, and pressed it into a 10" springform. I followed the recipe exactly for the filling, but ended up with about 1/4 cup too much (even for a 10" pan!), which I discarded. I baked above a water bath. When it had cooled overnight, I made the glaze as the recipe called for as well as added about 1/8 cup of Bailey's Irish Cream and it gave the glaze a nice mild taste of liquor as well as slight coloring. Thank you Bonny for the wonderful recipe! I will definitely make this again.
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Cooking Level: Intermediate

Living In: Tracy, California, USA

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Reviewed: Dec. 1, 2002
wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor.
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Cooking Level: Professional

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 27, 2000
If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, in order to fit the whole mixture. I made this recipe for a party, and had none left over, much to my chagrin!
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