Mint chocolate cheesecake recipe idea

 

Mint Chocolate Cheesecake 🫒 

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🫒

For the crust:

1 1/2 cups chocolate cookie crumbs (such as Oreos)

1/4 cup unsalted butter, melted

For the cheesecake filling:

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

For the ganache topping:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

1/2 teaspoon peppermint extract

For garnish:

Whipped cream

Fresh mint leaves

Chocolate shavings

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 🫒

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.

Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar, brown sugar, and cocoa powder, and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and peppermint extract. Fold in the melted chocolate until fully incorporated.

Bake the cheesecake: Pour the cheesecake filling over the crust in the springform pan. Place the springform 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, or until the center is set and the top is slightly puffed.

Cool and chill: Remove the cheesecake from the water bath and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.

Prepare the ganache topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and peppermint extract. Let it sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly.

Assemble the cheesecake: Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate for 30 minutes to set the ganache.

Garnish and serve: Before serving, garnish with whipped cream, fresh mint leaves, and chocolate shavings. Enjoy 😉🫒