Oh, where do I even start with this Mint Chocolate Cheesecake? Every time I make it, I can’t help but think back to those cozy family gatherings where dessert was the grand finale of our meals. The way the house would fill with laughter and the scent of something sweet baking in the oven is a feeling I chase every time I get into the kitchen. Mint chocolate has always been a favorite combination of mine; it reminds me of those refreshing mint chocolate chip ice creams we used to devour on hot summer days. So, when I decided to combine that nostalgic flavor into a cheesecake, I knew I was onto something special!

This Mint Chocolate Cheesecake Recipe with Perfect Ganache has a velvety texture, a burst of mint, and that rich chocolate flavor that dances on your palate. Not only is it delightful to eat, but it’s also a show-stopper that will impress your family and friends. Trust me; they’re going to be begging for seconds!

Why You’ll Love This Recipe

• Incredibly creamy and rich—every bite is pure bliss.
• Perfect for special occasions or just a cozy night at home.
• Uses simple ingredients that you may already have in your pantry.
• Refreshing minty flavor paired with rich chocolate—what’s not to love?
• The ganache? It’s the cherry on top of this delightful dessert!

Ingredients

Here’s what you’ll need for this heavenly Mint Chocolate Cheesecake:

• For the crust:
  • 1 ½ cups chocolate graham cracker crumbs (if you can’t find chocolate ones, regular graham crackers work just fine)
  • 1/3 cup granulated sugar
  • ½ cup unsalted butter, melted (make sure it’s cooled slightly before using)
• For the cheesecake filling:
  • 24 oz cream cheese, softened (trust me, let it sit out for a bit—it makes mixing a breeze)
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp peppermint extract (for that minty freshness!)
  • 3 large eggs
  • 1 cup sour cream (this adds a lovely tanginess)
  • 1/2 cup chocolate chips (I prefer semi-sweet for balancing out the sweetness)
• For the ganache:
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped (or use chocolate chips, no judgment here!)
  • 1-2 tsp peppermint extract (optional, but adds extra mint flavor!)

Step-by-Step Instructions

Let’s dive into making this delicious dessert together:

1. Preheat your oven: Start by preheating your oven to 325°F (160°C). This might be one of those moments where a little patience pays off, as it ensures even baking.
2. Make the crust: In a mixing bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. You want a texture similar to wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. It should be free of lumps! Gradually mix in the sugar, followed by the vanilla and peppermint extracts.
4. Incorporate the eggs: Beat in the eggs one at a time, mixing just until combined. Don’t overmix—this will keep your cheesecake fluffy rather than dense.
5. Add sour cream: Mix in the sour cream until smooth. Lastly, fold in the chocolate chips gently; we want to keep those delicious little pockets of melted chocolate throughout.
6. Pour the filling: Pour the cheesecake mixture over the cooled crust, spreading evenly. Tap the pan gently on the counter to release any air bubbles.
7. Bake: Bake in the preheated oven for 55-60 minutes, or until the center is set but still has a slight jiggle. Remember, it’ll firm up as it cools!
8. Cool the cheesecake: Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually for about an hour, which helps prevent cracks. After that, refrigerate for at least 4 hours or ideally overnight.
9. Make the ganache: When you’re ready to top the cheesecake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chopped chocolate and let it sit for a couple of minutes. Then, stir until smooth. If you’re adding the peppermint extract, do it now!
10. Top the cheesecake: Once the cheesecake is fully chilled, pour the ganache over the top and let it drip down the sides if you’re feeling fancy.
11. Chill again: Return the cheesecake to the refrigerator for at least 30 minutes to set the ganache.

And there you have it! A Mint Chocolate Cheesecake that looks as beautiful as it tastes.

Pro Tips & Variations

Here are some fun little twists you can try to make this recipe your own:

• Mint Flakes: Add some crushed mint candy on top of the ganache for a little crunch and extra minty boost.
• Fruit Add-ins: Try folding in or topping with crushed raspberries or strawberries for a fruity contrast!
• Different Crusts: Swap out the chocolate graham crackers for Oreo crumbs for an even richer chocolate flavor.
• Sugar Alternatives: If you want to make it lower in sugar, consider using a sugar substitute like Stevia in your cheesecake filling.
• Vegan Option: You can make this cheesecake vegan by using plant-based cream cheese and a flaxseed egg substitute if you’re feeling adventurous!

Remember, cooking should be fun! Don’t be afraid to experiment and see what delightful creations you can come up with!

Serving Suggestions

I like to serve this Mint Chocolate Cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings on top. Pair it with a steaming cup of coffee or a mint tea to compliment the flavors—it’s a match made in heaven! Cut it into thin slices to make it feel extra indulgent, and watch the smiles appear as your guests take their first bites. It’s perfect for special occasions, holiday gatherings, or those nights when you’re simply treating yourself because you deserve it!

Storage Tips

This cheesecake will hold up beautifully in the fridge for about 5 days, but trust me, it probably won’t last that long! Just make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. If you want to freeze it, be sure to wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. It’ll keep well for up to three months. To thaw, simply let a slice sit in the fridge overnight or for about an hour at room temperature before enjoying. You won’t lose any flavor, and it will still taste dreamy!

FAQs

Can I use a store-bought crust for this recipe?

Absolutely! If you’re short on time, a store-bought chocolate crust can save you prep time. Just make sure it’s similar in size to the springform pan you’re using.

What can I do if my cheesecake cracks?

No worries! It happens to the best of us. If your cheesecake cracks, you can simply cover it with ganache! Additionally, cooling the cake slowly in the oven with the door ajar can help prevent cracks next time.

How do I know when my cheesecake is done baking?

The cheesecake is done when the edges are set and the center has a slight jiggle to it. It will continue to firm up as it cools, so don’t overbake it. A toothpick inserted in the center should come out mostly clean.

Can I make this cheesecake ahead of time?

Definitely! This cheesecake is ideal for making a day or even two days ahead. Just keep it well-covered in the fridge, and it will be just as delicious when you’re ready to serve it!

What should I do if I can’t find peppermint extract?

No problem! You can use a little more vanilla extract or even a splash of mint essential oil (make sure it’s food-grade) to get that minty flavor, or just skip it—your cheesecake will still be wonderful!

Conclusion

And there you have it—a Mint Chocolate Cheesecake that’s not only gorgeous but bursting with flavor. I hope you take the time to try this recipe, and if you do, I’d love to hear about your experience. Did you add your own twist? Share your thoughts in the comments! Remember, the joy of cooking is about creating delicious memories in the kitchen, so gather your loved ones and dig into this creamy, dreamy delight together. Happy baking!

Decadent Mint Chocolate Cheesecake Recipe with Perfect Ganache

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• Author: meryem
• Total Time: 90 minutes
• Yield: 8 servings 1x

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Description

Indulge in a creamy mint choc cheesecake topped with a silky ganache. Perfect for dessert lovers seeking an easy yet decadent treat. 153 chars

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Ingredients

Scale 1x2x3x

1 ½ cups of chocolate graham cracker crumbs

1/3 cup of granulated sugar

½ cup of unsalted butter, melted

24 oz of cream cheese, softened

1 cup of granulated sugar

1 teaspoon of pure vanilla extract

1 teaspoon of peppermint extract

3 large eggs

1 cup of sour cream

1/2 cup of chocolate chips

1 cup of heavy cream

8 oz of semi-sweet chocolate, chopped

1–2 teaspoons of peppermint extract (optional)

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Instructions

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes. Set aside to cool.

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the sugar, followed by the vanilla and peppermint extracts.

Beat in the eggs one at a time, mixing just until combined.

Mix in the sour cream until smooth. Gently fold in the chocolate chips.

Pour the cheesecake mixture over the cooled crust, spreading evenly.

Bake in the preheated oven for 55-60 minutes, or until the center is set but still has a slight jiggle.

Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually for about an hour, then refrigerate for at least 4 hours or ideally overnight.

To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chopped chocolate and let it sit for a couple of minutes, then stir until smooth. Add peppermint extract if using.

Once the cheesecake is fully chilled, pour the ganache over the top and let it drip down the sides.

Return the cheesecake to the refrigerator for at least 30 minutes to set the ganache.

Notes

This Mint Chocolate Cheesecake has a velvety texture, a burst of mint, and rich chocolate flavor that will impress anyone.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 450
• Sugar: 28g
• Fat: 32g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 7g

Keywords: Mint Chocolate Cheesecake, Cheesecake Recipe, Mint Dessert, Chocolate Dessert, Easy Cheesecake