Description
A rich and creamy cheesecake infused with mint and topped with a silky chocolate ganache, perfect for celebrations and casual gatherings.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons peppermint extract
- 1/2 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/2 cup chopped mint chocolate candies
- Pinch of salt
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- Combine the chocolate cookie crumbs and melted butter in a medium bowl until they resemble damp sand.
- Press the mixture into the bottom of the prepared pan to form the crust and bake for 10 minutes. Set aside to cool.
- Beat the cream cheese in a large mixing bowl until smooth.
- Add granulated sugar gradually, beating until well incorporated.
- Crack in the eggs one by one, blending thoroughly.
- Fold in the sour cream and peppermint extract.
- Pour the cream cheese mixture into the cooled crust and bake for 50 to 60 minutes, until edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool.
- Prepare the ganache by bringing heavy cream to a gentle simmer, removing from heat, and stirring in chopped chocolate until smooth.
- Spread the ganache over the cooled cheesecake and sprinkle with chopped mint chocolate candies.
- Chill in the fridge for at least 4 hours, or overnight for best flavor.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Chill the cheesecake well before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg