Chocolate Mint Cheesecake

12 Reviews

“This cheesecake is made with bittersweet chocolate. Beautiful garnished with fresh mint leaves.” - by Bonny

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Metric US

Original recipe yields 1 - 9 inch cheesecake

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
750 cal
38%

Fat
51.5 g
79%

Carbs
64.2 g
21%

Based on a 2,000 calorie diet

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Reviews (12)

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Allyniki

Apr. 16, 2007

"I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you...." See more"

zombified

Nov. 25, 2005

"Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with the cr..." See moreumbled graham crackers, and pressed it into a 10" springform. I followed the recipe exactly for the filling, but ended up with about 1/4 cup too much (even for a 10" pan!), which I discarded. I baked above a water bath. When it had cooled overnight, I made the glaze as the recipe called for as well as added about 1/8 cup of Bailey's Irish Cream and it gave the glaze a nice mild taste of liquor as well as slight coloring. Thank you Bonny for the wonderful recipe! I will definitely make this again."

MADDIEGIRL

Jan. 27, 2003

"If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, in orde..." See morer to fit the whole mixture. I made this recipe for a party, and had none left over, much to my chagrin!"

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