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Mint Chocolate New York Style Cheesecake | www.diethood.com | Silky New York Style Cheesecake filled with delicious pieces of Mint Chocolate. | #recipe #cheesecake #chocolate

Mint Chocolate New York Style Cheesecake + Canon DSLR GIVEAWAY!

Katerina | Diethood
Silky New York Style Cheesecake filled with delicious pieces of Mint Chocolate.
Servings : 12
Prep Time 15 mins
Cook Time 1 hr
Total Time 6 hrs

Ingredients
  

For the Crust
  • 8 whole graham crackers , broken into pieces
  • 1 tablespoon sugar
  • 5 tablespoons butter , melted
For the Cheesecake Filling
  • 2 (8-oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup whipping cream
  • 1 to 2 tablespoons peppermint extract
  • 1 bag (8.5-oz) chocolate mints, roughly chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter

Instructions
 

  • Preheat oven to 325.
  • Using a food processor, work the graham crackers into fine crumbs.
  • In a medium bowl combine graham cracker crumbs and sugar.
  • Pour melted butter into the bowl and mix until mixture is evenly moistened.
  • Press crumbs evenly onto the bottom of a 9-inch springform pan.
  • Bake for 7 to 9 minutes, or until crust starts to brown around the edges.
  • Remove from oven and let cool.
  • In your mixer's bowl, beat cream cheese at medium speed until smooth.
  • Add 1/2 cup sugar and continue to beat until smooth.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add whipping cream and peppermint extract; mix until thoroughly combined.
  • In a bowl, combine chocolate mints and flour; toss until completely covered.
  • Gently fold chocolate mints into the cream cheese mixture.
  • Brush the sides of the inside of the springform pan with melted butter.
  • Pour cream cheese mixture into prepared crust.
  • Bake for 50 to 60 minutes or until edges are set; center of cheesecake will be soft.
  • Turn oven off and open oven door about 4 inches.
  • Let cheesecake sit in oven for 30 minutes.
  • Remove from oven.
  • Transfer pan to a wire rack and let completely cool.
  • Carefully remove sides of pan.
  • Refrigerate 4 hours or overnight.

Notes

RECIPE SOURCE: DIETHOOD
 

Nutrition

Calories: 215 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 15 g | Saturated Fat: 8 g | Cholesterol: 83 mg | Sodium: 135 mg | Potassium: 46 mg | Fiber: 0 g | Sugar: 11 g | Vitamin A: 525 IU | Vitamin C: 0.1 mg | Calcium: 28 mg | Iron: 0.6 mg | Net Carbs: 18 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.