Chocolate Mint Cheesecake

Back to Recipes
Chocolate Mint Cheesecake
Ingredients: Yields 12 servings Ingredients: Crust- 1 (10 ounce) package “Thin Mints” cookies 5 Tablespoons Butter Cheesecake- 12 ounces semi-sweet chocolate 4 (8 ounce) packages cream cheese 1 ¾ Cup white sugar 4 (large) eggs ½ Cup Heavy Whipping Cream ½ Cup unsweetened cocoa powder 1 Tablespoon vanilla extract 1 Teaspoon mint extract Ganache Topping- 12 ounces semi-sweet chocolate 1 Cup Heavy Cream 2 Tablespoons Butter
Directions: 1. Pre- heat oven to 350. Grind thin mints in a food processor. Melt 5 Tablespoons butter and add to ground cookies. Prepare 10 inch spring form with pan spray. Press cookie mixture into bottom of 10 inch spring form pan. 2. Melt 12 ounces of chocolate and cool slightly. With a beater or in a mixer blend slowly until smooth cream cheese, sugar, cream, cocoa, vanilla and mint extracts. Add eggs one at a time until blended with out over beating. Fold in melted chocolate until blended. Pour into prepared spring form pan and bake at 350 for 40 minutes to 1 hour or until a toothpick inserted into center comes out clean. Allow to completely cool. Allowing a cheesecake to cool refrigerated overnight yields best results. 3. Don’t prepare the ganache until the cheesecake is completely cooled. For ganache, bring cream and butter to slight boil and pour over bowl of chocolate pieces and blend until smooth. Allow to cool slightly, while still pourable. Pour over top of cheesecake in spring form pan. Allow to cool completely and set before slicing and serving. When cutting a cheesecake, cleaning and wetting your knife between cuts yields the best results.
Return to Recipes Home...