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a pale mint-green cheesecake speckled with dark chocolate chips and a chocolate drizzle on top, one slice plated, on a cool white plate in a wide horizontal shot, on a clean table with a sprig of fresh mint, bright natural light, shallow depth of field, landscape orientation

Mint Chocolate Chip Cheesecake

A chocolate crust cheesecake with chocolate drizzle, mint flavor, and mini chocochip.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 1 tsp peppermint extract
  • 3 drops green food coloring
  • 0.75 cup mini chocolate chips

Method
 

  1. Heat the oven to 325F and foil-wrap a 9-inch springform pan.
  2. Press the chocolate crumbs and butter into the pan and bake 8 minutes, then cool.
  3. Beat the cream cheese and sugar smooth, then mix in the sour cream, peppermint extract, and food coloring.
  4. Add the eggs one at a time on low speed, then fold in the mini chocolate chips.
  5. Pour over the crust and bake in a water bath 50 to 55 minutes until just set.
  6. Cool an hour in the cracked oven, then refrigerate at least 6 hours.
  7. Drizzle with melted dark chocolate before serving.

Notes

Go easy on the peppermint extract; a little goes a long way before it tastes like toothpaste.