Chocolate Mint Cheesecake

Rating: 4.32 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

By Bonny
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
750.3 calories; 10.9 g protein; 64.2 g carbohydrates; 155.1 mg cholesterol; 335.1 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Allyniki
Rating: 4 stars
04/16/2007
I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you. Read More
Helpful
(22)

Most helpful critical review

choirmom
Rating: 2 stars
01/14/2009
A very expensive cake to make but I tried it for Christmas. The reviews inspired me. However it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking was over it would have turned out better. (There were no directions for this step.) In previous cheesecakes recipes directed you to leave in oven until cool or overnight with the door ajar.I did this twice because it was baked twice. Thus the result was so dry it split when cut. Read More
Helpful
(12)
22 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Allyniki
Rating: 4 stars
04/16/2007
I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you. Read More
Helpful
(22)
MADDIEGIRL
Rating: 5 stars
01/27/2003
If you love the combination of mint and chocolate this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan in order to fit the whole mixture. I made this recipe for a party and had none left over much to my chagrin! Read More
Helpful
(17)
zombified
Rating: 5 stars
11/25/2005
Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with the crumbled graham crackers and pressed it into a 10" springform. I followed the recipe exactly for the filling but ended up with about 1/4 cup too much (even for a 10" pan!) which I discarded. I baked above a water bath. When it had cooled overnight I made the glaze as the recipe called for as well as added about 1/8 cup of Bailey's Irish Cream and it gave the glaze a nice mild taste of liquor as well as slight coloring. Thank you Bonny for the wonderful recipe! I will definitely make this again. Read More
Helpful
(15)
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Nici
Rating: 5 stars
04/14/2011
This is the biggest cheesecake I've ever made! The recipe makes more than even a 10 inch pan can hold- and I even left the sour cream topping off because the pan was full to the brim. I baked it in a water bath that I had set in the oven while it preheated. The finished cake was rich, minty, and full of dark chocolate flavor. I did not put sugar in the crust, and used only 1.5 cups in the filling. Read More
Helpful
(14)
choirmom
Rating: 2 stars
01/14/2009
A very expensive cake to make but I tried it for Christmas. The reviews inspired me. However it turned out very dry. Maybe if the recipe gave directions for handling the cake after the baking was over it would have turned out better. (There were no directions for this step.) In previous cheesecakes recipes directed you to leave in oven until cool or overnight with the door ajar.I did this twice because it was baked twice. Thus the result was so dry it split when cut. Read More
Helpful
(12)
jdm227
Rating: 5 stars
10/13/2008
Thank you to whomever submitted this recipe! My friend said she wanted a cheesecake for her birthday and her favorite flavor was mint chocolate. This was one of the few recipes I could find and it turned out amazing! Everyone loved it and the cake (which was gi-normous!) was gone within an hour. Thanks!!! Read More
Helpful
(11)
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wooly
Rating: 5 stars
02/01/2010
Wow, I put this cake in a bath while cooking and left it to cool overnight in the oven (door closed) I just checked it this morning and it looks perfect. No cracks, it is the nicest looking cheesecake i've made. Can't wait to taste it tonight. To make it easier I used oreo cookie crumb base. I used choc. chips and mint chic. candy bar insted of bakers chocolate. On the top I sprinkled skor caramel bits. Also cut the recipie down by 25% and had just the right amount for a 10" pan. Will adjust rate after the taste test. Read More
Helpful
(11)
STARZ7369
Rating: 5 stars
01/27/2003
wonderful cheesecake. As expected it was quite rich and had a great subtle mint flavor. I used white creme de menthe in the sour cream topping for a little additional mint flavor. Read More
Helpful
(11)
PercyPea
Rating: 4 stars
01/30/2008
This cheesecake tasted fabulous! It did make a lot more than a 9 inch spring form pan can hold and since i didn't have a 10 inch I used a 8 inch disposable pan in addition to the 9 inch spring form and made two cheesecakes. As amazingly good as it was i don't think i would make it again. It has a LOT of calories and uses some pretty pricey ingredients and takes a day and a half to make. It was nice to try once though. Read More
Helpful
(9)
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