Photo: Mint Chocolate Cheesecake Recipe
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.
Ingredients
Crust:
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- Pinch fine salt
Filling:
- 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
Directions
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.
Cook's Note: We prefer the delicate natural flavor of white creme de menthe versus the green.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
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By ASERSO
Huntington Station
on December 26, 2012
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Super easy to make. Doubled the recipe to make two cheesecakes to bring to both sides of the family for Christmas holiday dinners. The dessert was a huge hit at both dinners. I used Nabisco chocolate wafers for the crust which gave it a very Oreo like flavor. The cheesecake was creamy, dense with very intense chocolate flavor. The topping came out a little on the neon green side, so next time I'll back off a little on the food coloring. Definitely a keeper.
By AmerAsian
denver, 37
on November 14, 2011
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Terrible mint layer. It didn't set, it tasted like toothpaste and had the consistency of toothpaste. The crust and cheesecake layer were good, however the top layer ruined the whole dish.
By Jlove2
on July 03, 2011
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This Cheesecake came out delicious and was not expensive money or time wise. I could only find chocolate dipped chocolate wafers, but the crust turned out fine regardless. I substituted splenda for sugar since that's all I had, and no one seemed to notice at all! I think this recipe is wonderful.
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