Description
Indulge in the refreshing combination of mint and chocolate with this decadent Mint Chocolate Cheesecake recipe. A creamy, mint-infused cheesecake atop a chocolate cookie crust, finished with a luscious chocolate ganache and mint whipped cream topping.
Ingredients
Scale
Crust:
- 14 Oreos
- 8 mint Oreos
- 4 tablespoons butter (melted)
Cheesecake Filling:
- 24 ounces cream cheese (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon mint extract
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
- 2 to 4 drops green gel food coloring
- 6 Hershey’s 1.55 ounce Milk Chocolate Candy Bars (chopped)
Ganache:
- 3/4 cup milk chocolate chips
- 1/2 cup heavy whipping cream
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon mint extract
- 2 to 3 drops green gel food coloring
Topping:
- Andes Chocolate Mints
Instructions
- Crust – Preheat oven to 325 degrees. Lightly spray the pan and line with parchment paper. Prepare and press cookie crust into pan. Bake for 10 minutes.
- Cheesecake Filling – Mix cream cheese, sugar, extracts, and eggs. Add sour cream, heavy cream, coloring, and chocolate. Pour over crust and bake.
- Ganache – Melt chocolate and cream, then pour over chilled cheesecake.
- Whipped Cream – Beat cream, sugar, mint extract, and coloring until stiff peaks form. Pipe onto cheesecake and garnish with mints.
- Slice and serve chilled.
Notes
- You can chill the cheesecake overnight for best results.
- Ensure the cheesecake is thoroughly chilled before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 35g
- Sodium: 420mg
- Fat: 48g
- Saturated Fat: 27g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg