Friday, May 7, 2010

Mint Chocolate Chip Cheesecake by Sweet Kathleen!


Many of the gals who visited from Bake It Pretty requested more cheesecake recipes. Camille and Laura were craving Mint Chocolate Chip. So I am happy to add this recipe. It is rich, creamy, and oh-so-yummy. I love the combination of mint and chocolate chips, pure heaven. I will be getting back to more of your requests, but my next post will be for a fantastic giveaway that I will be hosting. So please be sure to stop back for all the details and an opportunity to win a beautiful gift. I am really looking forward to it, and I hope you are too!

Crust1 c. graham cracker crumbs
1 T. granulated sugar
1 T. unsweetened cocoa powder, sifted
¼ c. (1/2 stick) butter, melted
½ tsp. vanilla extract

Filling5 (8 oz.) pkgs. cream cheese, softened
1 ½ c. granulated sugar
¼ c. all-purpose flour
2 tsp. mint extract
1 tsp. vanilla extract
5 lg. eggs, room temperature
½ c. sour cream
4 to 5 drops green food coloring
1 c. miniature semisweet chocolate chips
1 T. all-purpose flour

Chocolate Mint Topping
4 ounces (1 baking bar) sweet dark chocolate
3 T. butter
1 T. milk
1 T. light corn syrup
¼ tsp. mint extract
Garnish: Chocolate Shavings

Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl beat the cream cheese, sugar, ¼ cup flour, mint extract and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream and food coloring. Mix the chocolate chips with the 1 tablespoon flour and fold into batter. Gently pour the filling into the crust. Smooth top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Melt the dark chocolate and butter over low heat, stirring until smooth. Remove from heat and stir in the milk, syrup and mint extract. Cool slightly and pour onto the center of cheesecake and let it run down the sides. Garnish with chocolate shavings. Transfer to refrigerator and allow glaze to set.

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