Rich and Creamy Mint Chocolate Cheesecake
Indulge in the decadent delight of our Rich and Creamy Mint Chocolate Cheesecake. With a luscious chocolate crust, velvety cheesecake filling infused with mint, and a smooth ganache topping, this dessert is sure to impress!
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 110 minutes + chilling time
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (such as Oreos)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup cocoa powder
- 4 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 teaspoon peppermint extract
- 1/4 cup unsalted butter, melted
- Whipped cream, for garnish
- Fresh mint leaves, for garnish
- Chocolate shavings, for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil. In a medium bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom of the prepared pan. Set aside.
- In a large bowl, beat softened cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder. Beat until well combined. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and peppermint extract. Fold in melted chocolate until fully incorporated.
- Pour cheesecake filling over the crust in the springform pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 70-80 minutes, until the center is set and the top is slightly puffed.
- Remove cheesecake from water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- In a small saucepan, heat heavy cream over medium heat until simmering. Remove from heat and add chopped chocolate and peppermint extract. Let sit for 2 minutes, then stir until smooth and glossy. Allow ganache to cool slightly.
- Pour ganache over chilled cheesecake, spreading evenly. Refrigerate for 30 minutes to set ganache. Before serving, garnish with whipped cream, fresh mint leaves, and chocolate shavings.
Nutrition
- Calories: 450
- Sugar: 30g
- Sodium: 270mg
- Fat: 31g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg