Description
A rich and creamy chocolate cheesecake infused with cool mint and topped with chopped Andes mints for the perfect festive dessert.
Ingredients
Scale
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
6 tbsp melted butter
For the Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/3 cup cocoa powder
3 large eggs
1/2 cup sour cream
1 tsp peppermint extract
1/2 cup chopped Andes mints
For the Topping:
1 cup heavy cream
1 cup chocolate chips
1/2 cup chopped Andes mints
Instructions
- 1. Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
- 2. Mix chocolate cookie crumbs, sugar, and melted butter. Press firmly into the pan to form a crust.
- 3. Bake the crust for 8 minutes and let cool.
- 4. In a large bowl, beat cream cheese and sugar until smooth.
- 5. Add cocoa powder and mix well.
- 6. Beat in eggs one at a time, then add sour cream and peppermint extract.
- 7. Fold in the chopped Andes mints.
- 8. Pour the filling over the cooled crust and smooth the top.
- 9. Bake for 55–65 minutes or until the center is mostly set with a slight jiggle.
- 10. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- 11. Chill the cheesecake for at least 4 hours.
- 12. Heat the heavy cream until steaming, then pour over chocolate chips and stir to make ganache.
- 13. Spread ganache over the chilled cheesecake and top with chopped Andes mints.
- 14. Refrigerate until set before slicing.
Notes
- Use full-fat cream cheese for the creamiest texture.
- For a stronger mint flavor, add an extra 1/4 tsp peppermint extract.
- Chill thoroughly for clean slices and the best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: mint chocolate, cheesecake, Andes mint, holiday dessert