Your dinner party guests will be thankful for your hospitality when they see this beautiful mint chocolate cheesecake recipe come out of your kitchen at the end of the meal. Creamy and sweet without being too rich, this is the perfect cheesecake for celebratory occasions of all sizes.
Minty Chocolate Cheesecake
Serves 10 to 12
Ingredients - Topping:
- 1 1/2 cups chocolate sandwich cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 packages (8 oz size) cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 ounces semisweet chocolate, melted and cooled
- 1 cup semisweet chocolate chips
- 2 teaspoons all-purpose flour
Preparation:
Preheat oven to 350°F.
In a bowl, combine cookie crumbs and butter for your crust. Press into bottom of cheesecake pan and freeze.
In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for approximately 3 minutes. Add eggs, one at a time, beating after each addition. Mix in the 1⁄4 cup flour. Mix in sour cream, vanilla, and peppermint extract. With the mixer running, pour in melted chocolate in a steady stream.
In a small bowl, combine chocolate chips and the 2 teaspoons flour. Fold into batter by hand.
Pour mixture over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Recipe courtesy of The Cheesecake Bible by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
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