Description
This Mint Chocolate Cheesecake is a delightful dessert that perfectly blends rich chocolate with refreshing peppermint. Featuring a chocolate cookie crust, creamy mint-infused filling, and optional chocolate toppings, it’s an ideal festive treat for holidays or special occasions.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon peppermint extract
- a few drops green food coloring (optional)
- 1 cup semi-sweet chocolate chips or chopped dark chocolate
For topping (optional):
- Whipped cream
- Chocolate shavings
- Mini chocolate chips
- Andes mints
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks if you plan to use a water bath.
- Make crust: Combine the chocolate cookie crumbs with melted butter in a bowl until the mixture is evenly combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake it in the oven for 8 to 10 minutes, then remove and allow it to cool.
- Prepare filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and fluffy. Add the sour cream and mix until well combined.
- Add eggs and flavoring: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the peppermint extract and green food coloring if using.
- Incorporate chocolate: Gently fold in the semi-sweet chocolate chips or chopped dark chocolate into the filling mixture.
- Assemble cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly.
- Bake cheesecake: Place the pan in the oven and bake for 50 to 60 minutes or until the center is just set and slightly jiggly when you gently shake the pan.
- Cool gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven, then refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve: Before serving, optionally top the cheesecake with whipped cream, chocolate shavings, mini chocolate chips, or chopped Andes mints for added flavor and decoration.
Notes
- For extra indulgence, drizzle the cheesecake with chocolate ganache or mint syrup before serving.
- Always use room-temperature cream cheese to ensure a smooth and creamy filling.
- Cheesecake slices best when fully chilled; for clean slices, run a knife under hot water and wipe dry between cuts.