Why You’ll Love This Recipe
This Mint Chocolate Cheesecake Cake is a luscious dessert that perfectly combines the refreshing flavor of mint with rich, smooth chocolate and creamy cheesecake layers. It’s an elegant treat that feels indulgent yet light, making it ideal for special occasions or simply satisfying your sweet tooth. The beautiful swirls and minty aroma will impress guests and make any celebration memorable.
Ingredients
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- Green food coloring (optional)
- Whipped cream and chocolate shavings for garnish
Directions
- Preheat oven to 325°F (160°C). Mix cookie crumbs and melted butter; press into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in peppermint extract and sour cream until combined.
- Divide batter into two bowls. Add melted chocolate to one and green food coloring to the other, mixing well.
- Alternate spoonfuls of each batter into the crust, then use a knife to gently swirl the batters for a marbled effect.
- Bake for 55-65 minutes or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours or overnight before removing from the pan.
- Garnish with whipped cream and chocolate shavings before serving.
Servings and Timing
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Chilling Time: 4+ hours
Total Time: About 5.5 hours
Variations
- Use dark chocolate instead of semi-sweet for a richer taste.
- Add crushed peppermint candies on top for extra crunch and festive flair.
- Swap peppermint extract for mint extract if you prefer a stronger mint flavor.
- Make a gluten-free crust using gluten-free cookies.
Storage and Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It is best served cold and should not be reheated. For longer storage, freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.
FAQs
Can I use fresh mint instead of extract?
Fresh mint can be infused into the cream or syrup, but the extract gives a more consistent flavor.
Why did my cheesecake crack?
Cracking often occurs from overbaking or rapid cooling. Cooling in the oven with the door slightly open helps prevent this.
Can I make this ahead of time?
Yes, it’s perfect for making a day ahead to let flavors meld.
Conclusion
This Mint Chocolate Cheesecake Cake is a show-stopping dessert that brings together creamy, chocolaty, and minty flavors in perfect harmony. Its elegant look and decadent taste make it a crowd-pleaser for birthdays, holidays, or any special occasion. Easy to prepare yet impressively beautiful, it’s a must-try for cheesecake lovers craving a refreshing twist.
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