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Mint Chocolate Cheesecake Recipe with Perfect Ganache

Mint Chocolate Cheesecake - featured image
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A decadent cheesecake with a refreshing mint filling, crunchy chocolate cookie crust, and glossy chocolate ganache topping. Perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate cookie crumbs
  • ¼ cup (60g) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • ½ cup (120ml) heavy cream
  • 6 oz (170g) bittersweet chocolate, melted and slightly cooled
  • 6 oz (170g) bittersweet chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 325°F (163°C). Combine the chocolate cookie crumbs, melted butter, and sugar in a mixing bowl until it resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then let it cool completely.
  2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, peppermint extract, and heavy cream until fully combined.
  3. Slowly pour the melted bittersweet chocolate into the cream cheese mixture, stirring constantly to avoid curdling. The mixture should be smooth and slightly thick.
  4. Pour the filling over the cooled crust. Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake for 55–60 minutes, or until the edges are set but the center is slightly jiggly.
  5. Turn off the oven and crack open the door slightly. Let the cheesecake cool gradually in the oven for 1 hour to prevent cracking. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.
  6. Heat the heavy cream in a small saucepan until simmering. Remove from heat and add the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth.
  7. Pour the ganache over the chilled cheesecake, spreading it evenly. Let it set in the refrigerator for 30 minutes before serving.

Notes

[‘Make sure your cream cheese, eggs, and heavy cream are at room temperature for a smoother batter.’, ‘Wrap the bottom and sides of your springform pan with aluminum foil to prevent water from seeping into the crust during the water bath.’, ‘Gradual cooling in the oven helps prevent cracks on the surface of your cheesecake.’, ‘Adding butter to your ganache creates a glossy finish.’, ‘Start with less peppermint extract and adjust to taste.’]

Nutrition

Keywords: mint chocolate cheesecake, cheesecake recipe, chocolate ganache, dessert recipe, mint dessert, holiday dessert

Find it online: https://pokirecipes.com/mint-chocolate-cheesecake-recipe-with-perfect-ganache/