Cheesecake Mint Chocolate
A rich and creamy cheesecake with a delightful minty finish, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups chocolate cookie crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
For the Cheesecake Filling
- 4 packages cream cheese, softened 8-ounce packages
- 1.25 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.5 cup sour cream
- 0.5 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips, melted and cooled
For the Topping
- to taste Whipped cream for garnish
- to taste Chocolate shavings for garnish
- to taste Fresh mint leaves for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the chocolate cookie crumbs, melted butter, and granulated sugar until combined. Press this mixture into the bottom of a 9-inch springform pan to create an even layer. Bake for about 10 minutes, then let it cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until creamy and smooth.
- Gradually add in the eggs, blending well after each addition, and scrape down the sides of the bowl.
- Stir in the vanilla extract, heavy cream, sour cream, peppermint extract, and melted chocolate, mixing until everything is well-combined.
Baking
- Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula. Bake for 60-70 minutes or until the edges are set but the center has a slight jiggle.
- Once done, turn off the oven and let the cheesecake sit for an hour before removing it from the oven.
- Allow it to cool at room temperature for an additional hour before chilling in the fridge for at least 4 hours or overnight.
Serving
- Before serving, top it with whipped cream, chocolate shavings, and fresh mint leaves.
Notes
This cheesecake can be made a day or two in advance. Use high-quality chocolate chips for an even richer flavor. Ensure your cream cheese is at room temperature for the smoothest filling.