Ingredients for Marshall Field's Frango Mint Cheesecake
- Graham Cracker Crumbs
- 1 ¾ cups granulated sugar
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Cream
- Chocolate Covered Mint Candies
- 1 cup sour cream
- 2 teaspoons vanilla extract
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How to Make Marshall Field's Frango Mint Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool completely.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- Fold in the chopped Frango mints.
- Pour the batter into the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with whipped cream, chocolate shavings, and fresh mint leaves (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
91g
Fat
106g
Carbs
10g
