Ingredients for Mint Chocolate Cheesecake
- Chocolate Wafer Crumbs
- ¼ cup (½ stick) unsalted butter, melted
- 16 ounces (2 packages) cream cheese, softened
- White Sugar
- 4 large eggs
- Creme De Menthe
- White Chocolate
- Candy Bar
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How to Make Mint Chocolate Cheesecake
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup melted butter. Mix well.
- Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to firmly pack the crust.
- Set aside.
- In a large bowl, beat together 16 ounces (2 packages) cream cheese, softened, and 1 ½ cups granulated sugar until smooth and creamy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 2 teaspoons peppermint extract and 6 ounces white chocolate, melted and cooled slightly.
- Pour batter over the prepared crust.
- Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly. The cheesecake will continue to set as it cools.
- Remove from oven and let cool completely on a wire rack.
- Run a thin knife around the edges of the pan to loosen the cheesecake.
- Remove the sides of the springform pan.
- Refrigerate overnight (at least 8 hours) to allow the cheesecake to fully set and chill.
- Before serving, shave chocolate curls from a chocolate bar using a vegetable peeler and garnish the cheesecake.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
119g
Fat
104g
Carbs
13g
