Chocolate Mint Cheesecake

Recipe by SkinnyMinnie
READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1
    (9 ounce) box chocolate cookie crumbs
  • 6
    tablespoons butter, melted
  • FILLING
  • 6
    ounces semisweet chocolate, chopped
  • 3
    (8 ounce) packages cream cheese, softened
  • 1
    cup sugar
  • 2
    tablespoons all-purpose flour
  • 4
    eggs, room temperature
  • 2
    teaspoons vanilla extract
  • 1
    teaspoon peppermint extract
  • GLAZE
  • 6
    ounces semisweet chocolate, finely chopped
  • 13
    cup whipping cream
  • 2
    tablespoons butter, cut up
  • 1
    tablespoon light corn syrup
  • 12
    teaspoon peppermint extract
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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.
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