Chocolate And Mint Cheesecake Recipe
Are you looking for a delicious and indulgent dessert to make for your next special occasion or gathering? If so, this chocolate and mint cheesecake recipe is the perfect choice. This rich and creamy cheesecake is made with a chocolate cookie crust, layers of chocolate and mint cheesecake, and topped off with a rich chocolate ganache. It’s the perfect combination of sweet and refreshing flavors that will make your taste buds happy. And it’s surprisingly easy to make, too!
Description
This chocolate and mint cheesecake recipe is the perfect choice for any special occasion or gathering. It’s a rich and creamy cheesecake made with a chocolate cookie crust, layers of chocolate and mint cheesecake, and topped off with a rich chocolate ganache. The flavors of the chocolate and mint come together to create the perfect balance of sweet and refreshing. And the best part is that it’s surprisingly easy to make!
Ingredients
For the crust:
-1 cup chocolate cookie crumbs
-3 tablespoons melted butter
-1/4 cup sugar
For the filling:
-2 8-ounce packages cream cheese, softened
-1/4 cup sugar
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup semi-sweet chocolate chips
-1/2 cup peppermint extract
For the topping:
-1 cup semi-sweet chocolate chips
-1/4 cup heavy cream
-1/4 cup peppermint extract
Instructions
1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan with butter or nonstick cooking spray.
2. In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Mix until well combined. Press the crust mixture into the bottom and sides of the prepared springform pan. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Divide the batter in half.
4. To one half of the batter, add the chocolate chips and peppermint extract; mix until well combined. Pour the chocolate batter into the prepared crust.
5. To the remaining batter, add the peppermint extract and mix until well combined. Pour the peppermint batter into the prepared crust.
6. Bake for 40 to 45 minutes, or until the center is set. Let cool completely before topping with the ganache.
7. To make the ganache, combine the chocolate chips and heavy cream in a small saucepan. Heat over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the peppermint extract.
8. Pour the ganache over the cooled cheesecake and spread evenly. Refrigerate for at least 4 hours before serving.
Notes
-Be sure to use a springform pan so that you can easily remove the cheesecake when it’s finished.
-If the ganache becomes too thick, you can add a few drops of heavy cream to thin it out.
-For a more intense mint flavor, you can add a few drops of green food coloring to the peppermint batter.
-If you don’t have a springform pan, you can use a 9-inch pie plate instead. Just be sure to grease it well before adding the crust.
Nutrition
Serving Size: 1 slice (1/8 of the cheesecake)
Calories: 400
Fat: 24g
Saturated Fat: 14g
Cholesterol: 100mg
Sodium: 170mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 29g
Protein: 6g
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