Rich and Creamy Mint Chocolate Cheesecake
Ingredients:
For the Crust:
1 1/2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon peppermint extract (or to taste)
1/2 teaspoon vanilla extract
A few drops of green food coloring (optional)
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For Garnish:
Whipped cream
Crushed mint chocolate candies or chocolate shavings
Fresh mint leaves (optional)
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix together the chocolate graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Bake for 8-10 minutes, then remove from the oven and let it cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the cocoa powder and mix until well combined.
Beat in the eggs one at a time, mixing on low speed to avoid over-whipping. Scrape down the sides of the bowl as needed.
Add the sour cream, heavy cream, peppermint extract, vanilla extract, and a few drops of green food coloring (if using). Mix until smooth and the color is evenly distributed.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth the top.
Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath (this helps prevent cracks in the cheesecake).
Bake for 55-65 minutes, or until the center is just slightly jiggly. The edges should be set.
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
Prepare the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour the hot cream over the chocolate chips in a bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
Allow the ganache to cool slightly before pouring it over the cooled cheesecake.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Before serving, garnish with whipped cream, crushed mint chocolate candies, chocolate shavings, and fresh mint leaves if desired.