Rich and Creamy 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 packed brown sugar
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: Preheat your 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:
Mix the chocolate cookie crumbs with melted butter in a medium bowl.
Firmly press the mixture into the bottom of the prepared springform pan. Set aside.
Make the Cheesecake Filling:
Beat the softened cream cheese in a large bowl until smooth.
Add granulated sugar, brown sugar, and cocoa powder, mixing until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the sour cream, vanilla extract, and peppermint extract.
Fold in the melted chocolate until the mixture is smooth.
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 until it reaches 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 let it cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Prepare the Ganache Topping:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate and peppermint extract.
Let sit for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly before using.
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 your delicious Rich and Creamy Mint Chocolate Cheesecake! Prep Time: 30 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 50 minutes + chilling time
Kcal: 450 kcal | 
