Chocolate Mint Cheesecake

Chocolate Mint Cheesecake

14

"This cheesecake is made with bittersweet chocolate. Beautiful garnished with fresh mint leaves."
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Ingredients

servings 750 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 750 kcal
  • 38%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
  2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
  3. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
  4. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank y...

Most helpful critical review

A very expensive cake to make, but I tried it for Christmas. The reviews inspired me. However, it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking...

I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank y...

If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, i...

Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with ...

This is the biggest cheesecake I've ever made! The recipe makes more than even a 10 inch pan can hold- and I even left the sour cream topping off because the pan was full to the brim. I baked ...

A very expensive cake to make, but I tried it for Christmas. The reviews inspired me. However, it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking...

Thank you to whomever submitted this recipe! My friend said she wanted a cheesecake for her birthday and her favorite flavor was mint chocolate. This was one of the few recipes I could find an...

wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor.

Wow, I put this cake in a bath while cooking and left it to cool overnight in the oven (door closed) I just checked it this morning and it looks perfect. No cracks, it is the nicest looking chee...

This cheesecake tasted fabulous! It did make a lot more than a 9 inch spring form pan can hold and since i didn't have a 10 inch I used a 8 inch disposable pan in addition to the 9 inch spring f...