Chocolate Mint Cheesecake

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS



St. Patrick's Chocolate & Mint Cheesecake Bars image

In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.

Recipe From allrecipes.com

Provided by Melissa Goff

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h15m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
½ cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)
Calories369.1 calories
Carbohydrate36.6 g
Cholesterol64.2 mg
Fat24.1 g
Fiber1.4 g
Protein4.8 g
SaturatedFat13 g
Sodium356.5 mg
Sugar26.9 g

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.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE



Andes Candies Chocolate Mint Cheesecake image

Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.

Recipe From food.com

Provided by ziggy54

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
32 ounces cream cheese, softened (this IS the correct amount)
1 cup sugar
4 eggs
2 teaspoons vanilla
28 Andes mints candies or 1 cup Andes mint baking chips
3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies or 1 cup Andes mint baking chips, divided

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.

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

For this indulgent dessert we married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. We think you will love it as a full portion or cut into minis for an elegant finish to a meal.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 8h55m

Yield 16 (2-inch) squares

Number Of Ingredients 12

20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
3 tablespoons sugar
Pinch fine salt
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, at room temperature
1 1/3 cups sugar, divided
1 1/2 cups sour cream, divided
2 large eggs, at room temperature
1/4 cup white creme de menthe (see Cook's Note )
3 drops natural green food coloring, optional
Chocolate curls, for garnish

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



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream
Calories 518 calories
Fat33g fat (18g saturated fat)
Cholesterol116mg cholesterol
Sodium296mg sodium
Carbohydrate46g carbohydrate (38g sugars
Fiber1g fiber)
Protein7g protein.

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.

CHOCOLATE MINT NO-BAKE CHEESECAKE



Chocolate Mint No-Bake Cheesecake image

I have been making this for years and it is easy to make and so good. It makes quite a large cheesecake. I sometimes use light cream cheese to save on calories but don't sub with skim condensed milk or the cheesecake won't set. Gelatine is not needed it is the lemon juice that sets this cheesecake. I don't really know how long this takes from start to finish but it is easy so therefore quick to make, the chilling and decorating takes up most of the time. I have estimated 10 mins to make and about 20mins to decorate. Haven't counted time to set.

Recipe From food.com

Provided by Ninna

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (7 ounce) packet cookie crumbs or 1 (7 ounce) packet plain cookies, crushed
2 tablespoons cocoa powder, more if desired
1/4 cup melted butter
18 ounces cream cheese, at room temp
2 (14 ounce) cans sweetened condensed milk
3/4-1 cup lemon juice
1 (5 ounce) packet after dinner mints, i use squares cut in half diagonally
10 fluid ounces thickened cream, whipped & sweetened

Steps:

  • Melt butter and add to biscuit (cookie) crumbs and cocoa.
  • Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
  • Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
  • Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
  • Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
  • Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
  • Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
  • Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.

CHOCOLATE MINT CHEESECAKE



Chocolate Mint Cheesecake image

This cheesecake is made with bittersweet chocolate. Beautiful garnished with fresh mint leaves.

Recipe From allrecipes.com

Provided by Bonny

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 16

Number Of Ingredients 17

1 (9 ounce) package thin chocolate wafers
3 (1 ounce) squares bittersweet chocolate
3 tablespoons white sugar
7 tablespoons butter
12 (1 ounce) squares bittersweet chocolate
4 (8 ounce) packages cream cheese
1 ¾ cups white sugar
4 eggs
½ cup heavy whipping cream
½ cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 ½ cups sour cream
¼ cup white sugar
½ cup heavy whipping cream
1 tablespoon butter
6 (1 ounce) squares bittersweet chocolate
1 teaspoon peppermint extract
Calories750.3 calories
Carbohydrate64.2 g
Cholesterol155.1 mg
Fat51.5 g
Fiber4.3 g
Protein10.9 g
SaturatedFat31.1 g
Sodium335.1 mg
Sugar49 g

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.

DUTCH CHOCOLATE-MINT CHEESECAKE



Dutch Chocolate-Mint Cheesecake image

Recipe From epicurious.com

Categories     Cake     Milk/Cream     Food Processor     Mixer     Cheese     Chocolate     Dairy     Dessert     Bake     Cream Cheese     Mint     Chill     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

Crust
1 9-ounce box chocolate wafer, cookies, broken
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
3 tablespoons sugar
7 tablespoons unsalted butter, melted, hot
Filling
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 pounds cream cheese, room temperature
1 3/4 cups sugar
4 large eggs
1/4 cup whipping cream
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon peppermint extract
Topping
1/2 cup sour cream
1/4 cup sugar
1/2 cup whipping cream
1 tablespoon unsalted butter
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
12 fresh mint leaves

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.

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