Mint Chocolate Cheesecake

 

mint chocolate cheesecake

 

My very favorite ice cream flavor is WITHOUT A DOUBT mint chocolate chip.  I remember as a kid going to Baskin Robbins and getting a giant waffle cone and having them fill it as full as they could and eating every bite of it!  Many years ago after I overcame my cheesecake fear, I started making cheesecakes on the reg.  I honestly can’t remember where the original Mint Chocolate Chip Cheesecake recipe came from, but it is now so committed to memory and has been tweaked a little each time that I don’t even need it for reference.  One of the most important tweaks from the original recipe was abandoning the Oreo cookie crust and replacing it with its’ super sweet counterpart vanilla wafers.  A lot of cheesecakes call for graham cracker crust, but Holy wafers, Batman!! the vanilla wafer crust makes the cheesecake taste JUST LIKE mint chocolate chip ice cream in a waffle cone.  This cheesecake has definitely become a family favorite for holiday get-togethers.

Mint Chocolate Cheesecake

Ingredients

    For the Crust
  • 16 oz crushed vanilla wafer, processed to a fine powder
  • 2 tbsp butter melted
  • For the Filling
  • 16 oz cream cheese, softened (2 boxes)
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/4 cup Creme de Menthe liqueur
  • For the Ganache
  • 1/3 cup heavy cream
  • 4 oz semisweet chocolate chips

Instructions

    For the Crust
  1. Process wafers in a food processor or blender. Melt butter. Pour into a large bowl and add butter. Stir to mix and combine well with a fork. Pour into a greased springform pan and press on bottom and up sides to create the crust.
  2. For the Filling
  3. In a stand mixer, cream sugar and cheese. Scrape down sides of bowl. Add vanilla and then eggs one at a time, scraping down bowl after each egg addition. Add Creme de Menthe and stir to combine and until color is consistent.
  4. Pour filling into springform pan and bake at 350 degrees F for 45-55 minutes or until center is set. Let sit to cool completely. Place in refrigerator for 12-24 hours. When ready to serve, run a sharp knife around the inside of the pan and release the cheesecake. Top with ganache and serve.
  5. For the ganache
  6. In a heavy bottomed saucepan over low to medium heat, bring heavy cream just under boiling. DO NOT LET BOIL OVER. Pour hot cream over chocolate chips in a bowl and stir to melt chips. Let sit for 5 minutes and spread over cheesecake. Slice and serve. The cheesecake can be refrigerated with ganache if you prepare ahead of time.
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Comments

  1. Oh wow, with vanilla wafers – this cheesecake looks and sounds heavenly!!

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