Go Back
Marshall Field's Frango Mint Cheesecake

Marshall Field's Frango Mint Cheesecake Recipe

Prep time includes chill time.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert
Prep Time: 20 minutes
Cook Time: 8 hours
Calories: 468.3kcal

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter

Filling

  • 2 (8 ounce) packages cream cheese, softened
  • 1/3 cup sugar
  • 3 eggs
  • 2 tablespoons cream
  • 12 frango chocolate-covered mint candies, melted (about 1/3 lb. box)

Top

  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract

Instructions

  • Heat oven to 350ºF.
  • Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
  • Bake at 350ºF for 5 minutes.
  • Filling: Mix cream cheese and suger until well blended.
  • Mix in the eggs one at a time.
  • Mix in the cream.
  • Mix in the melted frango mints. Mix until very smooth.
  • Pour into baked crust. Bake at 350ºF for 25 minutes or until it's just firm and not jiggly.
  • For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
  • Bake an additional 3-5 minutes.
  • Refrigerate overnight before serving.

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 145g | Calories: 468.3kcal | Carbohydrates: 30.4g | Protein: 8.4g | Fat: 35.6g | Saturated Fat: 21.3g | Cholesterol: 173.8mg | Sodium: 315mg | Fiber: 0.3g | Sugar: 22.9g