Mint Chocolate Cheesecake

Historically I have not been a huge fan of cheesecake.  Even now it’s not my first choice in desserts, so I really don’t understand what has gotten into me in the last couple of years: Chocolate Chip Cheesecake with Raspberries, Marbled Cheesecake, and, ever since the fabulousness of the Chocolate Ganache covered Turtle Cheesecake, I’ve been fixated with on covering them with chocolate, such as The Husband’s Peanut Butter Chocolate Cheesecake, and now this one. Adding chocolate is always good, but maybe it’s just self-preservation — make a dessert you are not totally in love with and then you won’t be tempted to nibble and taste until it’s disappeared! 😛

I actually made this about a month ago and just haven’t gotten around to posting it until now. I made this for our church Thanksgiving Dinner, where there is always a wonderful array of desserts, and why I sliced it in such small pieces — it makes it easier to justify tasting several desserts if none are terribly large! 😉 I didn’t actually get to try this one as it was gone by the time I reached the dessert table, but I have been assured by a couple of tasters that it was quite good. It’s a lovely twist on the mint flavors of the holiday season.

Mint Chocolate Cheesecake

1 1/2 c. graham cracker crumbs
1/4 c. sugar
2 Tbsp. cocoa
1/4 c. melted butter

Mix together all ingredients and press into the bottom of a 10-inch springform pan. Bake at 350 F for 15 minutes or until browned.

4 – 8 oz pkg cream cheese, softened
1 1/2 c. granulated sugar
5 eggs
3 Tbsp. cocoa
1 c. Andes Candies baking bits

Beat cream cheese until absolutely smooth, scraping sides and bottom of the bowl frequently to get out all lumps. Add sugar and stir until mixed. Add eggs one at a time, beating after each addition until well incorporated; scrape bowl frequently. Add cocoa and beat well. Fold in candy pieces.

Pour into prepared springform pan. Bake with a water bath at 325 F for 1 hr or until center is set. Remove from oven and cool. Slip a knife around the edge before releasing the pan.

Chocolate Coating:
1/4 c. heavy cream
3/4 c. semi-sweet chocolate
1/2 c. Andes Candies bits
more Andes Candies for sprinkling on top & decorating

In a heavy saucepan, heat cream until simmering. Remove from heat and stir in chocolate and mint candies. Stir until melted and smooth. Spread over the top of the cheesecake. Sprinkle with remaining candy bits.

4 Responses

  1. Heavens! You’re out of control! That looks just amazing; wonderful photos.

  2. This looks wonderfully decadent!

  3. i am marking this as a must make for the superbowl party i am going to!

  4. […] Cheesecake with Raspberry Sauce, Marbled Cheesecake, Peanut Butter Cheesecake with Ganache, and Mint Chocolate Cheesecake. Although some people raved about the taste of them, I was fine if I didn’t get any. I think […]

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