Mint-Chocolate Cheesecake – a delicious recipe with graham crumbs, butter, Cream Cheese, sugar, eggs, mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3
Beat cream cheese and sugar in large bowl with mixer until blended.
4
Add eggs, 1 at a time, beating on low speed after each just until blended.
5
Stir in extract; pour over crust.
6
Bake 40 to 45 min.
7
or until centre is almost set.
8
Run knife around rim of pan to loosen cake; cool before removing rim.
9
Refrigerate cheesecake 4 hours.
10
Microwave chocolate and cream in microwaveable bowl on MEDIUM 1 to 2 min.
11
or until chocolate is almost melted; stir.
12
Microwave 30 sec.
13
to 1 min.
14
or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
15
Pour over cheesecake; let stand 5 to 10 min.
16
or until glaze is firm.
1165
kcal
Calories
92
g
Fat
63
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/4 cups graham crumbs, 1/4 cup butter, melted, 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, 3/4 cup sugar, and more.
Yes, Mint-Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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