Mint Chocolate Cheesecake
This mint chocolate cheesecake features a rich chocolate cookie crust and a creamy peppermint-infused filling with a soft green hue. Cool, smooth, and perfectly balanced, it is an elegant yet easy dessert for dinners, birthdays, or holiday gatherings.
Equipment
- 9 inch springform pan
- mixing bowls
- electric mixer
- measuring cups and spoons
- spatula
Ingredients
- 2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz full fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1–1 1/2 teaspoons peppermint extract
- green gel food coloring
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 160°C (325°F). Lightly grease a 9 inch springform pan and line the bottom with parchment paper if desired.
- In a medium bowl, stir together the chocolate cookie crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sugar and mix until combined. Add the eggs one at a time, mixing gently after each addition.
- Stir in the sour cream, vanilla extract, and peppermint extract. Add green gel food coloring a drop at a time until you reach a soft minty shade. Fold in mini chocolate chips if using.
- Pour the filling over the cooled crust and smooth the top. Bake for 55 to 65 minutes until the edges are set and the center still slightly wobbles. Turn off the oven, crack the door open, and let cool inside for 1 hour.
- Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure all ingredients are at room temperature for the smoothest texture. Do not overmix after adding the eggs to avoid incorporating excess air. Cool the cheesecake slowly in the oven with the door slightly open to help prevent cracks. Refrigerate at least 4 hours, preferably overnight. Store covered in the refrigerator up to 5 days or freeze well wrapped and thaw overnight in the refrigerator.