Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh mint leaves, finely chopped
- 8 oz dark chocolate, melted
- 1 cup heavy cream
- ½ cup caramel sauce
- Whipped cream topping (for serving)
Instructions
- Preheat your oven to 325°F (160°C). Combine chocolate cookie crumbs and melted butter in a mixing bowl, then press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla extract and chopped mint leaves, then fold in melted dark chocolate.
- Pour cheesecake filling over the prepared crust, smooth the top, and tap to remove air bubbles. Bake for 50-60 minutes until the center is slightly jiggles. Cool in the oven for one hour.
- Refrigerate the cheesecake for at least four hours. Drizzle with caramel sauce before serving and top with whipped cream and chocolate mint treats.
Notes
- Store cheesecake in the refrigerator in an airtight container for up to 5 days.
- This recipe can be made ahead of time for convenience.
- For substitutes, mint extract can replace fresh mint; start with 1 teaspoon and adjust to taste.
- To prevent cracks, ensure the cheesecake is slightly jiggly in the center before removing it from the oven.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460 Kcal
- Sugar: 25g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg