Chocolate Mint Swirl Cheesecake Recipes

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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

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

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.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE-MINT SWIRL CAKE



Chocolate-Mint Swirl Cake image

From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 18

2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1/8 teaspoon peppermint extract
3 drops green food color
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup Gold Medal™ all-purpose flour
1 cup water
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 or 2 drops green food color
1 tablespoon corn syrup
3 to 4 teaspoons water

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
  • In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
  • Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE-MINT SWIRL CHEESECAKE



Chocolate-Mint Swirl Cheesecake image

This luscious cheesecake is made with semi-sweet chocolate and crème de menthe baking chips and served in an equally luscious chocolate cookie crust.

Provided by My Food and Family

Categories     Dairy

Time 5h15m

Yield 16 servings

Number Of Ingredients 10

12 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
1 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 cup creme de menthe baking chips
10 drops green food coloring

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
  • Remove 1 cup batter; mix with melted chocolate. Stir baking chips and food coloring into remaining plain batter; pour over crust. Top with spoonfuls of chocolate batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

CHOCOLATE-SWIRLED CHEESECAKE



Chocolate-Swirled Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield Yield: 12 servings

Number Of Ingredients 11

1 cup chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Non-stick cooking spray
1 (6-ounce) package semisweet chocolate morsels
2 (8-ounce) packages cream cheese (regular or nonfat) softened
1 1/4 cups sour cream (regular or nonfat)
1 egg
2 teaspoons vanilla extract
1 cup granulated sugar
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
  • To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
  • In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
  • Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
  • Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

BAKER'S ONE BOWL BITTERSWEET CHOCOLATE-MINT SWIRL CHEESECAKE



BAKER'S ONE BOWL Bittersweet Chocolate-Mint Swirl Cheesecake image

It's the best of both worlds: one part cheesecake, one part pie. Chocolate and vanilla cheesecake fillings swirl together in a chocolate cookie crust.

Provided by My Food and Family

Categories     Dairy

Time 4h55m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
1/4 tsp. peppermint extract
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sugar, divided
2 eggs, divided
25 hard peppermint candies, crushed, divided
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Microwave bittersweet chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peppermint extract, and half each of the cream cheese, sugar, eggs and crushed candies; whisk until blended. Pour into crust.
  • Whisk remaining cream cheese, sugar and egg in same bowl until blended. Spoon over chocolate batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with remaining crushed candies before serving.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CHOCOLATE MINT SWIRL CAKE



Chocolate Mint Swirl Cake image

Make and share this Chocolate Mint Swirl Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h5m

Yield 16-24 serving(s)

Number Of Ingredients 16

0.667 (8 ounce) package cream cheese
1/4 cup sugar
1 (432 g) package betty crocker super moist devil's food cake mix (you may,of course, use your favorite homemade chocolate cake recipe with enough volume to make a 2 l)
1 cup water
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
2 tablespoons semi-sweet chocolate chips
1 tablespoon shortening
1 cup icing sugar (powdered sugar)
1 egg
1/8 teaspoon peppermint extract
3 drops green food coloring
1/4 teaspoon peppermint extract
2 drops green food coloring
1 tablespoon corn syrup
3 -4 teaspoons water

Steps:

  • Heat oven to 325f.
  • Lightly grease or spray a 12 cup fluted pan.
  • FILLING:.
  • In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
  • CAKE:.
  • In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
  • Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
  • Turn cake upside down onto plate or cooling rack and allow to cool completely.
  • GLAZE:.
  • In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
  • Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
  • Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
  • TIP:.
  • sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

Nutrition Facts : Calories 270.7, Fat 15.3, SaturatedFat 7.1, Cholesterol 60.5, Sodium 318.3, Carbohydrate 32.6, Fiber 0.7, Sugar 22.2, Protein 3.5

SWIRLED CHOCOLATE MINT MINI CHEESECAKES



Swirled Chocolate Mint Mini Cheesecakes image

Chocolate and Mint are classically compitable flavors in these wonderfully, delicious mini cheesecakes. You could probaly make these in a mini muffin time is you wanted. Just use mini cupcake foil papers. The swirled choc/mint "kisses"/chips are from Nestles, as is the baking cocoa. Cooling Time - 1 hr chilling

Provided by Nana Lee

Categories     Cheesecake

Time 33m

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup graham cracker crumbs
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar, divided
3 tablespoons butter or 3 tablespoons margarine, melted
1 (10 ounce) package Nestle semi-sweet chocolate and mint swirled morsels, divided
12 ounces cream cheese, softened
1 large egg
2 tablespoons baking cocoa
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven to 300°F.
  • Place 12 - 2 inch foil muffin cups on baking sheet or in a muffin tin.
  • COMBINE crumbs, 2 tablespoons sugar and butter in small bowl.
  • Press rounded tablespoon of mixture onto bottom of each muffin cup.
  • Sprinkle 3/4 cup morsels over crumb mixtures.
  • BEAT remaining 1/2 cup sugar, cream cheese, egg, cocoa and vanilla extract in large mixer bowl until smooth.
  • Spoon about 1/4 cup filling into each bake cup.
  • Sprinkle with remaining morsels.
  • BAKE for 18 to 22 minutes or until just set. Remove from oven to wire rack.
  • Cool completely.
  • Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 196.2, Fat 13.8, SaturatedFat 8.3, Cholesterol 56.4, Sodium 142.2, Carbohydrate 15.8, Fiber 0.4, Sugar 12.2, Protein 3.2

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