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!
Chocolate Mint Cheesecake
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 cream cheese, softened
- 1 ⅓ cups granulated sugar, divided
- 1 ½ cups sour cream, divided
- 2 eggs, room temperature
- ¼ cup creme de menthe syrup, or mint extract to taste
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I am a regular contributor to Betty Crocker and received compensation for recipe development purposes. All opinions are my own.
Vanessa — Nope, not for this one; just go by what the recipe says!
Tanya — The creme de menthe used is the kind you’d find in the baking aisle — so not the liqueur. Hope that helps!
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.)
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!!
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!
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?
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!
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?
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!
Oh wow this is seriously super gorgeous!