Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup cocoa powder
- ½ cup fresh mint leaves
- ½ cup heavy cream
- Green food coloring
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 325°F (160°C). Combine graham cracker crumbs with melted butter and press into a springform pan to create the crust.
- Simmer heavy cream in a saucepan, add mint leaves, steep for 10 minutes, then strain and cool the mint cream.
- Mix softened cream cheese, sugar, vanilla, and cocoa powder until smooth. Gradually add mint cream, then eggs one at a time. Divide the batter, adding green food coloring to one portion.
- Layer the cheesecake mixture in the crust, alternate chocolate and green batter, swirling with a toothpick. Bake for 50-60 minutes or until set. Cool and refrigerate for at least 4 hours before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days in an airtight container.
- This cheesecake can be frozen for up to a month; thaw in the refrigerator before serving.
- Customize the flavor by using different syrups if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 24g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg