🍰 Mint Chocolate Fudge Cheesecake Cake 🍰
Description:
A luxurious dessert that combines rich chocolate and refreshing mint in a creamy cheesecake with a fudge swirl.
Prep Time: 30 minutes
Bake Time: 60-70 minutes
Total Time: ~5 hours (including cooling)
Servings: 12 slices
Ingredients:
For the Crust:
2 cups chocolate cookie crumbs
¼ cup unsalted butter, melted
For the Cheesecake:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
½ cup mini chocolate chips
½ teaspoon mint extract
For the Fudge Layer:
1 cup dark chocolate chips
½ cup sweetened condensed milk
Additional mint extract to taste
For Decoration:
Whipped cream
Fresh mint leaves
Chocolate shavings
Instructions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the crust:
Mix chocolate cookie crumbs with melted butter
Press into bottom of pan
Bake 10 minutes, then cool
Prepare cheesecake filling:
Beat cream cheese until smooth
Add sugar and mix well
Blend in sour cream and vanilla
Add eggs one at a time, mixing after each
Fold in mini chocolate chips and mint extract
Make fudge layer:
Melt dark chocolate chips with condensed milk
Stir until smooth
Add mint extract to taste
Layer the cake:
Pour half of cheesecake batter over crust
Add half of fudge mixture
Top with remaining cheesecake batter
Finish with remaining fudge mixture
Bake for 60-70 minutes until center is set and edges are lightly browned.
Turn off oven and let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.
Remove from springform pan and decorate with whipped cream, mint leaves, and chocolate shavings.
Pro Tips:
Use room temperature ingredients for smoother mixing
Don’t overmix after adding eggs to prevent cracking
Place a pan of water on the bottom rack while baking to create moisture
Run a knife around the edge of the cake before it cools completely to prevent cracking
Chill thoroughly before cutting for clean slices
Store in refrigerator for up to 5 days.