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Mint Cheesecake with a Chocolate Cookie Crust

Fresh mint makes this rich cake as bright in flavor as it is in appearance, and the chocolate crust gives you that wonderful mint-chocolate combination. It's the perfect dessert for St. Patrick's Day, or anytime you need to impress guests.

Recipe courtesy Zoe Francois

Photo: Mint Cheesecake with a Chocolate Cookie Crust

TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

THE CRUST:
  • 24 chocolate wafer cookies (homemade or store bought)
    THE MINT CHEESECAKE:
    • 1 cup packed fresh mint leaves
    • 1/4 cup heavy cream
    • 2 drops green food coloring
    • 1 1/2 pounds cream cheese
    • 1 cup sugar
      THE TOPPING:
      • 1 cup sour cream
      • 2 tablespoons sugar
      • 1/2 teaspoon vanilla
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      • Print Recipe

      Directions

      To make the crust: Preheat oven to 350 degrees F.

      In a food processor break up the cookies until they are powder. Add the butter and pulse until it just sticks together. Firmly pat the chocolate crust into an 8-inch springform pan. Bake the crust for about 5 minutes and then cool on rack.

      Reduce the oven to 300 degrees F.

      To make mint-cream: In a blender or food processor add the mint and heavy cream. Pulse until the mint is well blended in the cream. Add the food coloring. Set aside.

      Mix the cheesecake batter: In a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium-low speed. Scrape the mixture off the sides of the bowl and make sure it is very smooth. Mix in the sour cream. Add the yolks one at a time, mixing well between each one. Add the mint extract and whiskey and mix until well combined.

      Divide the cheesecake batter into two bowls and add the mint-cream mixture to one of the bowls.

      Add about 1 cup of the white cheesecake batter to the prepared pan. Then add 1 cup of the mint batter in the center, do not spread it out too much.

      Add about 3/4 cup of the white batter, followed by 3/4 cup of the mint batter. Add about 1/2 cup of the white batter, followed by 1/2 cup of the mint batter. Add about 1/4 cup of the white batter, followed by 1/4 cup of the mint batter. Add about 2 tablespoons of the white batter, followed by 2 tablespoons of the mint batter.

      Tightly wrap the springform pan with foil and then bake the cheesecake in a water bath, tented with foil. Bake for about 45 minutes, but check it after 30 minutes. It is done when the center is set and giggles like jell-o. Allow the cake to cool for 15 minutes, still sitting in the water bath.

      Remove the pan from the water and foil.

      To make the topping: Mix together the sour cream, sugar and vanilla. Spread the mixture over the top of the cheesecake and return to the oven for 10 minutes.

      Before the cake cools, run a paring knife around the edge so that the cake can shrink away from the pan without cracking.

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      1

      Newest Ratings and Reviews

      Read all 4 reviews

      • on March 25, 2013

        Flag

        I made this for a big group of people and while they were very complementary of the fluffy, light cake I was underwhelmed by it given the effort I put into it. I did not have issues with it being greasy, but I think the cream cheese was completely overshadowed by the mint extract - and not in a good way. Two of the biggest issues I had were that the batter needed A LOT more food coloring that the recipe called for (14 drops and it took almost four hours to cook thorough. I think I may have had better luck than the other reviewers here because I used more high quality vanilla extract than I was supposed to and I found cheap-o Wegman's brand chocolate waffer cookies that worked beautifully, but neither of those "saved" this for me and I wont make it again.

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      • on March 20, 2013

        Flag

        I Can Not Believe How bad this Cheesecake is!!
        I make one Cheesecake every month for my family. I cook as well as bake and my family critiques me because I hope to, one day, make money by the trade. My Husband said, "You know I would never lie to you about what you cook, You're an amazing Chef, but That, Was the Worst thing I have ever tasted!" My Heart Sank!! Even though I need to toughen up to the negative comments, that's not what bugged me, that cheesecake's expense was HUGE!
        1. Store bought cookies (w/o baking them, the good ones cost $3. minimum $4.00
        2. Fresh Mint Leaves $3.00
        3. Store brand Sour Cream 2 for $2.00
        4. Heavy Cream $3.25
        5. 1/2 Dozen eggs $1.00
        6. Cream Cheese blocks 3 @ $1.20 = $3.60
        That's $16.85 not including the Whiskey I had to purchase, and the sugar, vanilla, extract,butter, & electricity that I also wasted on this Junk!

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      • on March 17, 2013

        Flag

        Horrible! I made this for a party and was SO embarrassed and mad that I spent the time and money buying the ingredients to make this. The cake took much longer to bake than instructed...like three times as long....and my oven temp is on target, so that wasn't the issue. The crust turned out rubbery and the bottom of the pan was greasy. The "cheese cake" part of it fell apart and crumbled when served. I've made plenty of cheese cakes and this one was the worst. Don't waste your time or money.

        people found this review Helpful.
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