Best Chocolate Mint Cheesecake Recipes

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
• Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
• Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
• Pour batter over the chocolate crust in the 9x13 pan.
• Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• Remove pan from oven and cool completely.
• Cover and refrigerate until chilled, at least 2 hours.
• Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
• Pour melted chocolate into a resealable plastic bag.
• Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• Cut cake into bars to serve.

MINT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
• Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
• Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
• Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
• Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.

MINT CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

ULTIMATE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
• In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
• Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
• In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
• Scrape the filling over the partially baked crust in the prepared pan.
• Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
• Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
• Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
• Add chopped chocolate to a medium bowl; set aside.
• In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
• Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
• Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
• To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
• Store, loosely covered, in the refrigerator, for up to 5 days.

MINT CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
• Sprinkle tablespoon of sugar over crust.
• Bake for 10 mins, remove from oven and raise temp to 450°F.
• In a mixing bowl combine softened cream cheese, and sugar until well combined.
• Add creme de menthe, mix until well combined (completely green).
• Add eggs one at a time beating in at a very slow speed until well combined.
• Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
• Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
• Loosen cake from rim of pan and then allow to cool before removing rim of pan.
• Chill the cheesecake.
• When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
• Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
• Put a tiny hole in corner of bag.
• Drizzle chocolate over cheesecake pieces and serve with delight to your guests!

CHOCOLATE MINT CHEESECAKE

Steps:

• Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
• Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
• In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
• To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE

Steps:

• For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
• Add butter, mixing well.
• Press on bottom of 9-inch springform pan.
• BAKE at 325* (F) for 10 minutes.
• For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
• Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
• BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
• Run a knife between pan and cheesecake.
• Set cake on cooling rack till room temperature.
• Remove sides of pan.
• For TOPPING:.
• Set aside 10 or 12 Andes candies for decorating cake top.
• In a microwavable bowl, mix remaining candies with cream (or milk).
• On high, microwave 45 seconds.
• Stir till candies melt and mixture is smooth.
• Spread over cheesecake and let drizzle down sides.
• Decorate with reserved Andes Candies.
• REFRIGERATE, at least, 3 hours or until serving time.
• Refrigerate any leftovers.

DUTCH CHOCOLATE-MINT CHEESECAKE

Steps:

• For crust:
• Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For filling:
• Position rack in center of oven and preheat to 350°F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
• Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.
• For toppings:
• Preheat oven to 350°F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.
• Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.