Chocolate Mint Cheesecake Recipe

Verified Recipe

Time: 120 minutes



  1. chocolate cookie crumbs
  2. butter
  3. semisweet chocolate
  4. cream cheese
  5. sugar
  6. all-purpose flour
  7. eggs
  8. sour cream
  9. vanilla extract
  10. peppermint extract
  11. whipping cream
  12. light corn syrup


  1. heat oven to 350f
  2. wrap bottom and sides of a 9-inch springform pan with wide heavy duty foil
  3. in a medium bowl , stir together cookie crumbs and melted butter until crumbs are evenly moistened
  4. press evenly into bottom and 1 inch up sides of pan
  5. bake 6-8 min or until set
  6. cool on wire rack
  7. place 6 oz
  8. of chocolate in medium bowl over a saucepan of simmering water
  9. stir frequently until chocolate is smooth and melted
  10. remove bowl from saucepan
  11. in a large bowl , beat cream cheese and sugar at low speed until smooth
  12. beat in flour
  13. beat in 2 of the eggs just until combined
  14. repeat with remaining 2 eggs
  15. scrape down sides of bowl
  16. beat in sour cream and vanilla just until blended
  17. reserve 2 cups of this batter in another medium bowl
  18. stir in 1 teaspoons peppermint extract
  19. stir the melted chocolate into the batter in the large bowl until completely blended
  20. pour into crust
  21. place pan in a large shallow roasting pan or broiler pan
  22. fill with enough hot tap water to come halfway up sides of the springform pan
  23. bake 35 minute
  24. carefully slide out oven rack several inches and pour the reserved peppermint batter evenly over cheesecake
  25. bake 25 min or until edges are puffed and top is dry to the touch
  26. center should move slightly when pan is tapped but should not ripple as if liquid
  27. remove cake from water bath
  28. remove foil
  29. place on a wire rack
  30. cool to room temperature , about 2 hours
  31. meanwhile , place 6 oz
  32. finely chopped chocolate in another large bowl
  33. place cream , 2 tbs
  34. butter and corn syrup in heavy medium saucepan
  35. heat over medium heat 2-3 min or until hot but not boiling
  36. remove saucepan from heat as soon as first bubble appears
  37. pour over chocolate and let stand for 1 min to soften
  38. stir until mixture is smooth and chocolate is melted
  39. stir in 1 / 2 teaspoons peppermint extract
  40. cool to room temperature , about 1 hour
  41. pour glaze over cooled cheesecake in pan , spreading evenly over top
  42. refrigerate at least 6 hours before serving
  43. store in refrigerator
  44. cheesecake can be made up to 3 days ahead
  45. stor in refrigerator

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