Chocolate Mint Cheesecake
Chocolate Mint Cheesecake is a delightful dessert that combines the rich flavor of chocolate with refreshing mint. This creamy cheesecake is topped with a luscious ganache that adds an extra layer of chocolatey goodness. Perfect for special occasions or simply as a sweet treat, this cheesecake is sure to impress your family and friends.
Why Make This Recipe
This recipe is not only delicious but also easy to follow. If you love the combination of chocolate and mint, this cheesecake is for you! It brings together a delightful crust made from Oreo cookies and a creamy filling that melts in your mouth. Plus, it can be made ahead of time, which makes it a great choice for parties or gatherings.
How to Make Chocolate Mint Cheesecake
Ingredients:
- 2 cups classic Oreo cookie crumbs
- 1/4 cup granulated sugar
- 2 tablespoons salted butter
- 1 cup white chocolate chips
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons peppermint extract
- 4 eggs
- 1 cup sour cream
- 1/4 teaspoon gel-based green food coloring
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints
- 1 cup heavy whipping cream
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine Oreo cookie crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan to create the crust.
- In a large mixing bowl, melt the white chocolate chips and let it cool slightly.
- Add cream cheese, granulated sugar, flour, peppermint extract, and eggs to the bowl. Beat until smooth and combined.
- Fold in the sour cream and green food coloring until well mixed.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For the ganache, heat the heavy whipping cream in a saucepan until just boiling, then pour it over the chocolate chips and Andes mints in a bowl. Let sit for 5 minutes and then stir until smooth.
- Spread the ganache over the chilled cheesecake.
- Chill again until set.
- Slice and enjoy your Chocolate Mint Cheesecake!
How to Serve Chocolate Mint Cheesecake
Serve your Chocolate Mint Cheesecake cold, and it’s great on its own. You can also add whipped cream or fresh mint leaves for a nice touch. For an extra special presentation, sprinkle chocolate shavings on top.
How to Store Chocolate Mint Cheesecake
Store your cheesecake in the refrigerator. It can last for about 4-5 days if covered well. You can also freeze it if you want to keep it longer. Just wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the fridge before serving.
Tips to Make Chocolate Mint Cheesecake
- Make sure all your ingredients, especially the cream cheese, are at room temperature for easier mixing.
- Don’t overbeat the eggs; mix them in until just combined.
- Let the cheesecake cool slowly in the oven to prevent cracks on the surface.
- Try to chill the cheesecake overnight for the best flavor and texture.
Variation
You can change this recipe by using dark chocolate instead of semi-sweet chocolate for a richer taste. You can also swap the mint extract for other flavors like orange or raspberry for a different twist.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use other cookie types like graham crackers or chocolate chip cookies. Just crush them into fine crumbs.
2. How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.
3. What if I don’t have a springform pan?
You can use a regular cake pan, but it may be harder to remove the cheesecake once it’s set. Line the pan with parchment paper for easier removal.
