Description
A refreshing and decadent Mint Cheesecake with a creamy filling, a hint of peppermint, and an optional mint chocolate ganache. Perfect for a festive dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- ½ cup heavy cream
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup fresh mint leaves, finely chopped
- Green food coloring (optional, for a more vibrant green)
- 4 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon peppermint extract
- Fresh mint sprigs
- Chocolate shavings
- Crushed peppermint candies
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Mint Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, beating until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in heavy cream and sour cream until just combined. Add all-purpose flour, vanilla extract, and peppermint extract. Mix until just combined. Gently fold in finely chopped fresh mint leaves. Add green food coloring (optional) for a more vibrant green.
- Bake the Mint Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top. Wrap the bottom of the springform pan tightly with aluminum foil. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Make the Mint Chocolate Ganache (Optional): Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Add the unsalted butter and peppermint extract. Stir gently until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake.
- Assemble and Garnish: Once the cheesecake is completely chilled, carefully remove it from the springform pan. If using the mint chocolate ganache, pour it over the top of the cheesecake and spread it evenly. Garnish with fresh mint sprigs, chocolate shavings, and crushed peppermint candies, if desired. Slice and serve.
Notes
- Make sure the cream cheese and eggs are at room temperature for a smoother cheesecake filling.
- Don’t overbeat the cheesecake batter, as this can cause it to crack.
- The water bath is crucial for preventing the cheesecake from cracking.
- Cooling the cheesecake gradually in the oven and then in the refrigerator helps it to set properly.
- Refrigerate for at least 6 hours, or preferably overnight, for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes