Chocolate Mint Cheesecake
photo by Mom2Rose
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
CRUST
- 255.14 g box chocolate cookie crumbs
- 88.74 ml butter, melted
-
FILLING
- 170.09 g semisweet chocolate, chopped
- 3 (680.38 g) package cream cheese, softened
- 236.59 ml sugar
- 29.58 ml all-purpose flour
- 4 eggs, room temperature
- 236.59 ml sour cream
- 9.85 ml vanilla extract
- 4.92 ml peppermint extract
-
GLAZE
- 170.09 g semisweet chocolate, finely chopped
- 78.78 ml whipping cream
- 29.58 ml butter, cut up
- 14.79 ml light corn syrup
- 2.46 ml peppermint extract
directions
- Heat oven to 350ºF. Wrap bottom and sides of a 9-inch springform pan with wide heavy duty foil.
- In a medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6-8 min or until set; cool on wire rack.
- Place 6 oz. of chocolate in medium bowl over a saucepan of simmering water. Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.
- In a large bowl, beat cream cheese and sugar at low speed until smooth.
- Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl.
- Beat in sour cream and vanilla just until blended.
- Reserve 2 cups of this batter in another medium bowl; stir in 1 teaspoons peppermint extract.
- Stir the melted chocolate into the batter in the large bowl until completely blended; pour into crust.
- Place pan in a large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of the springform pan.
- Bake 35 minute. Carefully slide out oven rack several inches and pour the reserved peppermint batter evenly over cheesecake.
- Bake 25 min or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
- Remove cake from water bath; remove foil. Place on a wire rack; cool to room temperature, about 2 hours.
- Meanwhile, place 6 oz. finely chopped chocolate in another large bowl. Place cream, 2 Tbs. butter and corn syrup in heavy medium saucepan; heat over medium heat 2-3 min or until hot but not boiling. Remove saucepan from heat as soon as first bubble appears.
- Pour over chocolate and let stand for 1 min to soften. Stir until mixture is smooth and chocolate is melted.
- Stir in 1/2 teaspoons peppermint extract. Cool to room temperature, about 1 hour.
- Pour glaze over cooled cheesecake in pan, spreading evenly over top; refrigerate at least 6 hours before serving.
- Store in refrigerator. Cheesecake can be made up to 3 days ahead; stor in refrigerator.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended.
I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont).
I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!!
Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower).
I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!!
My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!!
Here is my rating key for reviews:
***** = HEAVEN - I would not change a thing!!
**** = Was VERY good, but would make a few changes
*** = Not a bad recipe, but would make quite a few changes if I made it again
** = Would have to make a lot of changes to enjoy
* = Didn't enjoy it at all, and will probably not make again.