Ingredients for Chocolate Mint Cheesecake
- Grasshopper Fudge Mint Cookies
- 6 tablespoons (3 ounces) unsalted butter, melted
- Unflavored Gelatin
- Water
- Unsweetened Cocoa Powder
- 2 (8-ounce) packages cream cheese, softened
- Reduced Fat Cream Cheese
- ¾ cup granulated sugar
- Peppermint Extract
- Frozen Whipped Topping
- Creme De Menthe Thin Candies
- Mint Leaf
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How to Make Chocolate Mint Cheesecake
- Coat an 8- or 9-inch springform pan with nonstick spray.
- Break up 1 ½ cups of chocolate sandwich cookies into a food processor.
- Pulse until you have fine crumbs.
- Transfer ¼ cup of crumbs to a small bowl and reserve.
- Cover and refrigerate the reserved crumbs.
- Add 6 tablespoons (3 ounces) of melted unsalted butter to the remaining crumbs and pulse until well blended.
- Press the crumb mixture into the bottom of the prepared pan and create an even crust.
- Place the crust in the freezer for 15 minutes to chill.
- In a small saucepan, sprinkle 2 teaspoons of unflavored gelatin over ¼ cup of cold water.
- Let stand for 1 minute, then stir with a heatproof plastic spatula over medium-low heat until the granules completely dissolve and the liquid begins to steam. Do not boil.
- Remove from heat.
- Whisk in 2 tablespoons of unsweetened cocoa powder until well blended.
- Set aside.
- Beat 2 (8-ounce) packages of cream cheese and ¾ cup of granulated sugar in a large bowl with a mixer on medium speed until smooth and fluffy.
- On low speed, beat in the cocoa mixture, the dissolved gelatin, and 1 teaspoon of peppermint extract until well blended.
- Pour the batter over the chilled crust.
- Cover and refrigerate for at least 5 hours, or preferably overnight, until firm.
- Shortly before serving: carefully remove the sides of the springform pan.
- Using two broad spatulas, gently lift the cake off the springform pan base onto a serving platter.
- Press the reserved crumbs onto the sides of the cake.
- Drop small dollops of chocolate ganache (optional) around the top edge, then garnish with fresh mint triangles and mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
134g
Fat
40g
Carbs
13g