Mint Chocolate Cheesecake
Indulge in the ultimate dessert with this decadent Mint Chocolate Cheesecake, where rich cream cheese meets the refreshing allure of peppermint. Built on a melt-in-your-mouth chocolate cookie crust, this cheesecake boasts a silky, minty filling tinted a vibrant green for a touch of festive flair. A luscious layer of chocolate ganache sneaks into the middle, creating a striking visual and flavor contrast. Topped with delicate whipped cream swirls, mini chocolate chips, and fresh mint leaves, this dessert is as stunning as it is delicious. Perfect for holidays or special occasions, this creamy, mint-chocolate masterpiece is a show-stopping treat that's sure to impress family and friends. Ready in just a few easy steps, this minty delight is bound to become a favorite on your dessert table!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Peppermint extract
- 8 drops Green food coloring
- 3 pieces Large eggs
- 1 cup Semi-sweet chocolate chips, melted
- 2 tablespoons Heavy cream
- 1 cup Whipped cream, for garnish
- 0.25 cup Mini chocolate chips, for garnish
- 8 leaves Fresh mint leaves, for garnish
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a food processor, pulse the chocolate sandwich cookies until finely crushed. Add the melted butter and blend until combined.
Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Place in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Mix in the sour cream, peppermint extract, and green food coloring until evenly combined and the desired color is achieved.
Add the eggs one at a time, beating on low speed after each addition just until combined.
Take the crust out of the refrigerator and pour half of the cheesecake batter over the crust, smoothing it out with a spatula.
In a separate bowl, mix the melted chocolate chips and heavy cream until smooth. Drizzle over the cheesecake batter in the pan, then pour the remaining cheesecake batter over the chocolate layer.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, then transfer to the refrigerator to chill for at least 4 hours or overnight.
To serve, remove the cheesecake from the springform pan and transfer to a serving plate.
Decorate the top with whipped cream swirls, mini chocolate chips, and fresh mint leaves.
Slice and enjoy your Mint Chocolate Cheesecake!
Nutrition Facts
Calories |
8037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 591.2 g | 758% | |
| Saturated Fat | 342.5 g | 1712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1894 mg | 631% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 665.7 g | 242% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 526.3 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1530 mg | 118% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2343 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
