double chocolate mint cheesecake
Well, lookahere. I made a cheesecake. A chocolate cheesecake. A chocolate cheesecake with a chocolate crust. A chocolate cheesecake with a chocolate crust and a creamy mint topping.
If you’re not drooling like I am at this point, I don’t think we can be friends (just kidding. We can still be friends. But then I get to eat all the cheesecake).
Fun story about this cheesecake: It’s part of Betty Crocker’s annual Red Hot Holiday Trends! Oh, you don’t know what that is? Well you should, because it’s kind of amazing. Each year, Betty Crocker comes up with a list of upcoming food trends for the holidays. This year, there is some extra yummy stuff going on, like Sweet and Savory Cookies, Jam Cocktails (WUT) and Merry Mashups. My cheesecake is part of the Copycat Candy trend, because it tastes just like a freaking Andes mint, I kid you not, but in cheesecake form (OK, are you drooling now?).
As a Betty blogger, I got to partake in this little online holiday party where all of the Betty bloggers came up with their own creation for each trend. Basically, it’s just about the best online holiday party, ever. And if it was in real life, it would be just about the best real-life holiday party, ever.
I decided to make a minty chocolate cheesecake for my trend because, hello, who doesn’t love cheesecake for the holidays? And since I love the combination of chocolate and mint like nobody’s business, I figured it wouldn’t hurt to add the flavors to a decadent dessert. Copycat Candy = Andes mint cheesecake = SO GOOD = I ate like half of this thing all by myself.
I know making a cheesecake from scratch can give some people the willies (as it does me), but let me tell you, this recipe is really foolproof. Just follow the directions and be sure to not open the oven door to take a peek while it’s baking — temperature is a legit deal when it comes to cheesecake. You don’t want that infamous crack on top of your beautiful creation (though if you do end up with one, whipped cream covers all ills! I feel like I learned that from Julia Child). But really, don’t sweat it — the cheesecake is likely to be gone before anyone even notices its imperfections. At least that’s how it went down in my house.
P.S. Check out what yums the other Betty bloggers made here!
Double Chocolate Mint Cheesecake
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
For the crust:
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch salt
For the cheesecake:
- 8 oz semisweet chocolate chips
- 8 oz (1 package) cream cheese, softened
- 1 1/3 cups granulated sugar, divided
- 1 1/2 cups sour cream, divided
- 2 eggs, room temperature
- 1/4 cup creme de menthe syrup
- Whipped cream and chocolate shavings, for garnish (optional)
Instructions
- Heat oven to 350 degrees F. Spray an 8-inch round springform pan with cooking spray, then line with foil.
- Combine ingredients for the crust in a food processor; pulse until fine crumbs form. Press crust evenly into the bottom of the prepared pan. Bake 15 minutes to set.
- Meanwhile, make the cheesecake: Place chocolate chips in a microwave safe bowl. Heat chocolate chips in microwave for 30 seconds; stir. Repeat until chips are completely melted.
- Blend cream cheese, 2/3 cup sugar and 1/2 cup sour cream in food processor until smooth. Scrape down the sides, then add eggs and melted chocolate. Pulse just until combined.
- Carefully pour the filling on top of the pre-baked crust and spread into an even layer. Bake 20 minutes until filling is just set in the center and the edges puff slightly.
- Meanwhile, mix remaining sugar and sour cream with the creme de menthe in a medium bowl until smooth. Carefully pour or spoon filling on top of set cheesecake in an even layer. Bake 15 to 20 minutes more until filling is just set but still a little loose (it will completely set as it cools and is refrigerated).
- Transfer to a cooling rack to cool completely. Once fully cooled, cover and chill at least 4 hours or overnight.
- When cheesecake is fully set, carefully remove the edges of the pan and the foil. Garnish top with whipped cream and chocolate shavings, if desired.
Disclosure: I am a regular contributor to Betty Crocker and received compensation for recipe development purposes. All opinions are my own.
Chocolate and mint seriously make me scream with joy! LOVE this!
GUURRRLL!! I Love love this.. Chocolate and mint is the best..
WHHAA?! You just made what is destined to be my favorite cheesecake that I’ve never actually tasted before. Nothing is better than mint and chocolate. Still my favorite ice cream flavor to date. I’m so predictable.
Gorgeous Steph!
Stephanie- mint and chocolate is one of my favorite combos too. I remember devouring Andes Mints when I was little ha! This cheesecake looks amazing, congrats and happy holidays!
The first (uncaffeinated) thing I thought of when I saw this post was “Stephanie’s really good at life”. I adore cheesecake in any flavor and I’m always down for mint/chocolate. And by golly that thing is pretty!!
So pretty! I love the mint green layer on top!
This looks AMAZING!! The color is so pretty that I would almost feel bad eating it… but just almost. 🙂
Katrina — Me too! Thanks, friend! 🙂
Erika — Thanks! It totally is. 🙂
Laura — Ha! I’m so glad I could make your favorite cheesecake before you even tried it. 🙂 It’s my new favorite, too!
Alexe — I always loved getting the Andes mints at restaurants after dinner — I’d fight my family for them 😉 Thanks, dear!
Julia — Awww, that is so sweet/hilarious. 🙂 (and also means you didn’t see the hot mess I looked like when I was making this cheesecake, lol) Thanks, lovely!
Laura — Thanks so much! The mint topping is my favorite part 🙂
Marie — This is why I take pictures of pretty food so I don’t feel so bad when I devour it. 😉 Thanks, love!
What a cool group to be a part of! I want to slice right into this giant Andes mint cheesecake and never look back. It looks like a plate of sweet, creamy, minty holiday heaven 🙂
What a fantastic cake! Chocolate and mint is such a divine combination :))
GIRL! my husband would LOVE this, his two favorite things are cheesecake and Andes mints. Love, love that minty top layer…so pretty!
I’m bonkers over chocolate and mint. I’d love a slice or 8. Pinning!
Erin — That’s the way to do it! 😉 Thanks, doll!
Ela — Thanks so much!
Cindy — I wish you and your husband lived closer because my husband isn’t such a fan of either, which left me to finish the cheesecake myself (not that it was a bad thing ;)). Thanks, dear!
Norma — Thanks so much!
this is gorgeous!!!! yesterday i dropped my bottle of peppermint extract and it exploded all over the kitchen floor. so this cake is a good reason to go out and get me some creme de menthe 🙂
I’m obsessed with both mint and cheesecake. This recipe was meant for me!
Nothing better for the holidays than mint and chocolate! I need to get some creme de menthe so I can make that pretty green layer. I don’t know what it is about baking a cheesecake, but I find it so relaxing. Reason number 700 why I am a weirdo! Hahaha!
oh dear holy of holies. must make. and eat it all.
Oh goodness that’s so lush!! It does require shouting!! Perfect for the holidays!
OH MY WORD.
Oh goodness. I just pinned this so I can easily find it to stare at for the rest of my life in pure joy!
Molly — Thanks, lady! Does your entire kitchen smell festively like peppermint now? I hope so.
Corey — It’s the best combo! Thanks 🙂
Stefanie — Then can you come and bake me all the cheesecakes for the rest of my life? Because they stress me out like whoa. 🙂 Thanks, girl!
Erika — Lol, I support that. 🙂
Maria — Haha, right? Thanks friend!
Sarah — Haha, thanks dear!
Pamela — Lol, I love it! Thanks so much for pinning! 🙂
This looks so darn yummy! Mint is my favorite & mix that with cheesecake and I am in trouble! 🙂
Now chocolate cheesecake is what it is about!! LOVE this!! 🙂
Yes please to double chocolate and cheesecake – gorgeous!
New life plan: We buy houses next door to each other (or A and I move into your basement/attic/garage since we are poor) and you and I bake cheesecake together from now until forever. Deal? ‘K great.
This cheesecake looks gorgeous, Stephanie! And so does the new blog design! Gah, why is everything so pretty? (:
Ok, this looks soooo good! My roommate and I are both drooling. Definitely need to try this, pinned!
Oh my goodness, this cheesecake looks amazing Stephanie! I love mint and chocolate too and can’t seem to get enough of this combo lately. The color is so festive and pretty 🙂
Julia — It was definitely a struggle for me to not eat the whole thing myself. 😉 Thanks!
Tieghan — Thanks, girl!
Laura — Thank you, dear!
Stephie — Deal. Our basement is pretty cozy. 😉
Caroline — Haha, thank you friend! 🙂
Rachel — Haha, thanks dear!
Kelly — Thank you so much! 🙂
Now that is a beautiful cheesecake! I love mint and chocolate and I know I would love this, so rich and creamy. Pinned!
Ashley — Thank you so much (and thanks for pinning)! <3
Andes mint in cheesecake form?! Yes, please!
Jessica — Thanks!
Mint + chocolate is my favorite, so I am pretty much dying over this cheesecake. It is perfection!
I have a feeling you and I would be great friends 😉 YUM! Looks spectacular!
Stephanie — Thanks so much, dear!
Yvette — Oh, I like that. 🙂 Thanks so much!
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Oh wow this is seriously super gorgeous!
This reminds me of my favorite ice cream pie at Baskin Robbins…but looks like the grown up version that I would like even better. Oh how I love chocolate crusts!
Pretty sure I didn’t do something right. When I poured the mint layer over the chocolate layer, it didn’t really stay on top. The chocolate came up through. Are you suppose to have it cool before putting the mint layer on top?
Jennifer — Oh no! I’m so sorry to hear that. Maybe the chocolate layer wasn’t fully set before you added the mint layer? That would be my best guess. I didn’t really let the chocolate layer cool much before adding the mint layer, but the chocolate layer was completely set in the center and about 80 percent set on the edges before I topped it with the mint (it continues to bake with the mint layer when you put it back in the oven). Hope that helps!
I just made this- the creme de minthe topping will not set…is there an ingredient missing from the instructions by chance? Or are my amateur cooking abilities totally destroying this pretty cheesecake?
Holly — I admit the creme de menthe topping can be finicky. There aren’t any ingredients missing from the recipe (I just triple checked, to be sure!) but there is a chance the topping wasn’t in your oven for long enough. Do you have a thermometer in your oven to gauge its actual temperature? Sometimes variations in temperature can affect how long something should bake as opposed to how long the recipe calls for. And be sure to stick the cheesecake in the fridge once its cooled so the topping can really set (you can also transfer it to the freezer once it’s cooled, but only keep it in there for an hour or less so it doesn’t crack on top). So sorry I can’t be more helpful!
Your Double Chocolate Mint Cheese cake looks delicious!! My husband loves Cheesecake, well so do I but I have to watch my sugar!! My question: Is the Creme de menthe alcohol? If so can I substitute with something equally as good for the mint flavor? I really want to make this. Thanks!!
Should I use a water bath for this (my mom glares and says that’s why my cheesecakes aren’t any good cause I don’t.)
Tanya — The creme de menthe used is the kind you’d find in the baking aisle — so not the liqueur. Hope that helps!
Vanessa — Nope, not for this one; just go by what the recipe says!
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I just showed my teenage daughter this cheesecake and she said…
“I’ll love you forever and ever if you make me this cheesecake!!” and then gave me a smootch on the cheek!
I guess I better make this cheesecake!! Ha 🙂
Thanks for a great recipe!
Betsy — Yes! Love it. 🙂
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Do you think that I could substitute Peppermint Syrup for Creme de Menthe syrup? Having a hard time finding it!
I tried this…followed the recipe to the letter… My mint topping crusted like a rock candy, and the entire cake taste like minty or chocolatey sour cream…Not sure why, considering I used the exact amount as you said.
This was a total bust…thank God I made it two days before Christmas so that I can figure out something else to make.
Jamie — I’m so sorry to hear the recipe didn’t work out for you! I wish I knew how to help as I haven’t had the same experience with this cake. I hope you have a wonderful holiday and can find something yummy to make in time.
I made this cake for a family get-together on St. Patty’s day, but (like other commenters) this did not turn out anything like the pictures. Like other people said, the green topping just sort of fell into the cake – it didn’t sit nicely on top. It turned out ok, because it sort of looked like a marble cheesecake, so my family thought that’s how it was meant to look 🙂 The consistency was weird though – it was more like a chocolate-mint mousse than a cheesecake. Luckily it still tasted yummy!
Amanda — I’m so sorry to hear the cake reacted that way, as it’s never done that for me. 🙁 I’m glad it turned out tasty, though!
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