Every Christmas Eve I try my hand at making a new flavor of cheesecake for the family. This year, at my sister’s request, I made this awesome Mint Chocolate Cheesecake.
Let me first start by saying that this sucker is rich and dense. It’s one that you’ll only be able to eat a very small slice of at a time. And it weighed a ton, lol!
I was worried at first because the batter is so thick before baking, kind of like a whipped mousse. Instead of pouring it in my pan, I had to scoop it and smooth it out evenly like icing.
I only used a small amount of mint extract in the batter so that the mint wouldn’t be too overwhelming. You can easily adjust that to your liking though. I made up for that by using mint Oreos as my crust and topping it off with Andes mint chips on the top.
This mint chocolate cheesecake was a definite hit though. I only came home with a small wedge left by the time Santa came.
- 24 Mint Oreos, crushed
- 1 tablespoon sugar
- 1/4 cup unsalted butter, melted
- 32 oz cream cheese, room temp
- 1 and 1/4 cup + 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder
- 4 eggs, room temp
- 10 oz semi-sweet chocolate, melted and cooled to lukewarm
- 1/2 teaspoon peppermint extract
- 10 oz semi-sweet chocolate, melted
- 10 oz Andes Creme De Menthe Baking Chips
- Preheat oven to 350 degrees. Wrap the bottom half of your springform pan with foil, set aside.
- In a food processor, blend the cookies and sugar together until finely ground. Add butter and mix until evenly moist. Press crumbs evenly into the bottom of your springform pan. Bake for 8 minutes, set aside while making filling.
- With your electric mixer, blend together the cream cheese, sugar and cocoa powder. Scraping sides until blended well.
- Add eggs one at a time, blending and scraping between. Slowly add the melted chocolate and blend well. Mix in peppermint extract. Transfer to your pan and smooth top until even.
- Place springform pan in a larger deep pan. Add about an inch of water to the larger pan so your springform pan is surrounded by a water bath.
- Bake for about 1 hour until the center is just starting to set. Turn off oven. Run a knife along the edge of the cheesecake. Crack the oven door about an inch and let the cheesecake cool in the oven for another hour.
- Refrigerate overnight.
- Melt chocolate and smooth a thin layer on top of the cheesecake. Immediately add Andes baking chips before chocolate sets. Drizzle remaining melted chocolate over top. Let rest until chocolate is completely set.
Recipe adapted from Brown Eyed Baker.
Hey there. In the recipe it says 1/4 cocoa powder. Is that a 1/4 cup? Thank you for the clarification!
Hi Lindsey. Yes, it should read 1/4 cup. Sorry about the confusion.
What size springform pan is needed? Doesn’t mention it anywhere unless I’m missing it.
Any springform pan around 9 inches will work.