Mint Chocolate Cheesecake
A delightful cheesecake that combines rich chocolate and refreshing mint flavors, perfect for special occasions and easy to make at home.
Ingredients
For the crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon peppermint extract Adjust to taste
- 1 cup chocolate chips Melted or semi-sweet
- green food coloring (optional) Add for color
- chocolate shavings or mint leaves for garnish For serving
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- Bake for 10 minutes and let cool.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add powdered sugar, followed by heavy cream and sour cream. Mix until creamy.
- Add peppermint extract and chocolate chips to the mixture and stir well. If desired, add a few drops of green food coloring.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
Baking
- Bake for about 50-60 minutes, until set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
Chilling and serving
- Refrigerate for at least 4 hours or overnight before serving.
- Garnish with chocolate shavings or fresh mint leaves before serving.
- Serve chilled for the best flavor.
Notes
Store leftovers in the refrigerator, covered with plastic wrap or aluminum foil. It can last for about 3-5 days. For longer storage, wrap well and freeze. Make sure the cream cheese is softened for a smooth texture.