Chocolate Mint Cheesecake recipe

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Ingredients

1 (9 ounce) package thin chocolate wafers
3 (1 ounce) squares bittersweet chocolate
3 tablespoons white sugar
7 tablespoons butter
12 (1 ounce) squares bittersweet chocolate
4 (8 ounce) packages cream cheese
1 ¾ cups white sugar
4 eggs
½ cup heavy whipping cream
½ cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 ½ cups sour cream
¼ cup white sugar
½ cup heavy whipping cream
1 tablespoon butter
6 (1 ounce) squares bittersweet chocolate
1 teaspoon peppermint extract

Nutrition Info

750.3 calories
carbohydrate: 64.2 g
cholesterol: 155.1 mg
fat: 51.5 g
fiber: 4.3 g
protein: 10.9 g
saturatedFat: 31.1 g
servingSize: -
sodium: 335.1 mg
sugar: 49 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9 inch cheesecake

Recipe Note

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

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