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Slice of Mint Chocolate Fudge Cheesecake Cake with mint garnish on top
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Mint Chocolate Fudge Cheesecake Cake

A decadent cheesecake that combines rich chocolate flavors with a refreshing mint twist, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, Dessert Cake, Fudge, Mint Chocolate, Showstopper
Servings: 12 servings
Calories: 400kcal

Ingredients

Crust

  • 2 cups chocolate cookie crumbs Provides a rich, buttery base.
  • 1/4 cup unsalted butter, melted Adds creaminess and binds the crust together.

Cheesecake Filling

  • 24 oz cream cheese, softened Brings smoothness and a slight tang.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • 1 cup sour cream Adds richness and tang.
  • 1 teaspoon vanilla extract Infuses warmth and depth.
  • 3 large eggs Creates structure and firmness.
  • 1/2 cup mini chocolate chips Provides bursts of chocolate.
  • 1/2 teaspoon mint extract Accentuates the mint flavor.

Fudge Layer

  • 1 cup semi-sweet chocolate chips Rich chocolate that melts beautifully.
  • 1/2 cup sweetened condensed milk Gives a creamy, fudgy consistency.
  • 1/2 teaspoon mint extract Enhances the fudge layer.

Decoration

  • to taste whipped cream For decoration.
  • to taste Andes mints For decoration.
  • to taste chocolate shavings For decoration.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine chocolate cookie crumbs and melted butter, pressing the mixture firmly into the bottom of the prepared pan to form a crust. Bake for about 10 minutes and let cool.

Cheesecake Filling

  • Beat the softened cream cheese until smooth. Gradually add granulated sugar, mixing well. Add sour cream and vanilla extract, and blend until combined.
  • Add eggs one by one, beating well after each addition. Gently fold in mini chocolate chips and mint extract.
  • Pour the cheesecake batter over the cooled crust and spread evenly.

Fudge Layer

  • In a microwave-safe bowl, combine semi-sweet chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring until smooth. Stir in mint extract and pour over the cheesecake batter.

Baking

  • Bake for 60-70 minutes until the center is set. Leave in the oven with the door slightly ajar for an hour to cool gradually.

Chilling and Serving

  • Refrigerate for at least 4 hours, preferably overnight. Decorate with whipped cream, Andes mints, and chocolate shavings before serving.

Notes

Ensure cream cheese is at room temperature for easy blending. Don’t rush cooling processes. For a healthier version, consider using reduced-fat cream cheese.