I've had a 'mint-y chocolate-y cheesecake-y bee in my bonnet' for a while now, so yesterday because it was dreary outside and because I was reasonably caught up with this marathon we call life (and summer isn't even here yet, sigh) I decided to try it out. It turned out just the way I imagined it in my mind. Not too chocolate-y and not too minty but enough of both to be pleasing. ☺
I combined a bar recipe and a cheesecake recipe and tweaked both of them a little to suit my fancy and I'm happy to share the results with you!
Turn oven to 300°.
Spray a 8 inch Springform pan.
For the crust:
20 mint oreos
4 graham crackers
2 tablespoons sugar
½ teaspoon salt
2 Tablespoons butter, melted
Put the first 4 ingredients into a gallon sized Ziploc bag, or a food processor if you have one. If you use the bag method crush the contents with a rolling pin until you have fine crumbs. Add melted butter and mix thoroughly. Press into Springform pan. All the way up the sides and on the bottom. Set aside.
For the Cheesecake:
3 (8 oz. each) cream cheese, room temp.
½ cup sugar
6 ounces semi-sweet chocolate chips
½ cup Hershey's chocolate syrup
3 eggs, room temp.
1 teaspoon vanilla
Melt chocolate chips in microwave safe bowl or in double boiler, carefully. Do not overheat chocolate. Set aside. Cream together cream cheese and sugar till fluffy. Add eggs one at a time mixing after each addition. Be careful not to overbeat. Add chocolate syrup, vanilla, and melted chocolate chips. Beat till combined. Scrape sides and fold to mix with a spatula to prevent overbeating.* Pour into crust and spread evenly. Place on a bar pan
and bake for 1 hour. Turn oven off and prop door open with a wooden spoon handle for 1 more hour before removing cheesecake to cool.
Cool completely to room temperature. Then top with mint icing.
½ cup butter, softened
1½ cups powdered sugar
2-3 Tablespoons creme de menthe syrup or
½ teaspoon mint extract and
3 drops green food coloring
Beat together till fluffy and spread evenly over top of cake.
Cover and chill in refrigerator over night. Top with Ganache.
For the Ganache:
3 Tablespoons unsalted butter
4 ounces semi-sweet chocolate chips
Melt in microwave safe bowl and spread evenly over mint icing. Garnish as desired.
* Overbeating and overbaking are two things that cause cracks in the finished product. If the crust does not go all the way up the sides it is a good idea to run a knife around the edge to loosen the cake when you get it out of the oven. If not this too can cause cracks as the cake cools and contracts and is not released from the sides causing the middle to crack.
Let it sit at room temperature for at least a half hour before serving.
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Be Blessed and enjoy some cheesecake!