I got the idea for this cheesecake after watching a So Yummy video post on Instagram. It had a layer of melted chocolate mint cookies serving as the crust to a chocolate cheesecake. After searching for their recipe I decided it might be a little too sweet for my taste – it involved 4 cans of sweetened condensed milk. Yikes! So, I decided to improvise a bit.
I began by processing about 25 thin mint cookies (I used Keebler’s Grasshopper Cookies) in my food processor into fine crumbs. I then added in 3 tablespoons of melted butter and pulsed the mixture until it was combined. Next, I pressed the crumbs into the bottom and slightly up the sides of a 9-inch springform pan.
In a microwave safe bowl I combined a 12 oz. bag of semi-sweet chocolate chips with milk and microwaved it until the chocolate chips began melting. I heated the mixture two times at 40 seconds. I stirred the mixture until the chocolate chips had completed melted and the mixture was smooth.
Next I made the cream cheese mixture. In a large bowl I beat together cream cheese and sugar using a handheld mixer on low speed. Once the two ingredients were thoroughly combined I added in 4 large eggs, one at a time. Beating well after each addition. Finally, I stirred in vanilla extract and flour.
After combining the cooled chocolate and cream cheese mixture I then poured it into my prepared crust. I placed the pan on a baking sheet and then baked it in a 350 F preheated oven for about an hour. Once the cheesecake was done I turned off the oven and open the door a bit and let the cheesecake cool in the oven for an additional hour. After the hour, I removed the cheesecake from the oven and let it cool completely before covering it and placing it in the refrigerator overnight.
I topped it with a few mint leaves…
And then sliced myself a piece. The cheesecake was perfectly creamy and not overly sweet and the crust had the perfect hint of mint.
Chocolate Cheesecake with a Mint Chocolate Crust
25 chocolate mint cookies
3 tablespoons unsalted butter, melted
1/2 cup milk*
1 12oz. bag of semi-sweet chocolate chips
3 8oz. packages of cream cheese, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons flour
*I used whole milk, but, you could use 2% or skim
Preheat the oven to 350 F.
Make the crust: Using a food processor process the cookies until they become fine crumbs. Add in the melted butter and continue mixing until the mixture is combined. Press the crumbs along the bottom and slightly up the sides of a 9-inch springform pan. Place the pan on a baking sheet and set aside.
In a microwave proof bowl combine the chocolate chips and the milk. Heat in the microwave in 30-second intervals. Stirring between each time. Once the chocolate chips have begun to melt continue to stir until the chocolate chips are completed melted and the mixture is smooth. Set aside to cool.
In a large bowl beat the cream cheese and sugar together using a handheld mixer on low speed until combined. Add the eggs, one at a time, beating to combine well after each addition. Add in the vanilla and flour.
Stir the melted chocolate into the cream cheese mixture. Stir the mixture well so that the two are well incorporated.
Pour the chocolate mixture into the prepared pie crust and place in the oven on top of the baking sheet.
Bake for 45 to 50 minutes, or until a cake tester inserted into the cake 1-inch from the edge comes out clean. The center of the cheesecake may not look set, but that is okay.
Turn the oven off and open the door a few inches and leave the cheesecake in the oven for 1 hour to cool. After the hour, transfer the cheesecake to a wire rack to cool completely. Once cooled, cover the cheesecake and refrigerate until ready to serve.
Recipe adapted from King Arthur Flour