Ingredients for Mint Chocolate Chip Cheesecake
- Chocolate Cookie Crumbs
- Butter
- 1 tablespoon granulated sugar (for crust) and 1 ½ cups granulated sugar (for filling)
- Cream Cheese
- Green Creme De Menthe
- 4 large eggs
- Miniature Semisweet Chocolate Chips
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How to Make Mint Chocolate Chip Cheesecake
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter. Press firmly into the bottom and 2 inches up the sides of a 10-inch springform pan.
- Sprinkle 1 tablespoon of granulated sugar over the crust.
- Bake for 10 minutes. Remove from oven and increase temperature to 450°F (230°C).
- In a large mixing bowl, beat softened cream cheese and 1 ½ cups granulated sugar until smooth and creamy.
- Stir in ½ cup crème de menthe extract until well combined.
- Add eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
- Gently fold in 2 cups miniature chocolate chips.
- Pour the batter into the prepared crust.
- Bake for 10 minutes at 450°F (230°C). Reduce oven temperature to 250°F (120°C) and bake for 25-30 minutes more, or until the center is almost set when gently shaken.
- Run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan. Let cool completely before removing the springform pan.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
- When ready to serve, melt 1 cup miniature chocolate chips in a microwave-safe bag in 25-30 second intervals, stirring until smooth. Snip a tiny corner of the bag to drizzle melted chocolate over the chilled cheesecake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
210g
Fat
175g
Carbs
32g
