Mint Chocolate Fudge Cheesecake Cake
This Mint Chocolate Fudge Cheesecake Cake is a decadent dessert that combines the smooth richness of cheesecake with layers of chocolate fudge and a refreshing hint of mint. With its creamy texture and a fudgy chocolate crust, it’s a dessert that’s sure to impress at any gathering. Topped with dark chocolate ganache, whipped cream, and Andes mints, this cake is as visually stunning as it is delicious. Perfect for mint-chocolate lovers, it’s the ultimate indulgence for special occasions. Treat yourself to this irresistible dessert that’s packed with flavor!
Ingredients:
For the crust:
2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the fudge layer:
1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 teaspoon peppermint extract
For the cheesecake:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup mini chocolate chips
For the ganache:
1 cup dark chocolate chips
1/2 cup heavy cream
1/2 teaspoon peppermint extract
For decoration:
Whipped cream
Andes mints
Chocolate shavings
Fresh mint leaves
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Crust: Mix chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
3. Fudge Layer: Melt the semi-sweet chocolate chips and sweetened condensed milk in a microwave in 30-second intervals, stirring until smooth. Add peppermint extract and spread over the cooled crust.
4. Cheesecake: Beat softened cream cheese until smooth. Add sugar, then sour cream, and vanilla extract. Mix well. Add eggs one at a time, beating after each addition. Fold in mini chocolate chips. Pour the cheesecake batter over the fudge layer and smooth the top.
5. Bake for 60-70 minutes, or until the center is set and the edges are golden. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour.
6. Chill the cheesecake in the fridge for at least 4 hours or overnight before removing from the pan.
7. Ganache: Heat dark chocolate chips and heavy cream in the microwave, stirring until smooth. Add peppermint extract. Pour the ganache over the cheesecake, letting it drip down the sides.
8. Decorate with whipped cream, Andes mints, chocolate shavings, and fresh mint leaves.
Enjoy this rich, decadent Mint Chocolate Fudge Cheesecake Cake, perfect for any mint-chocolate lover’s celebration!
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: 5 hours | Servings: 12 slices
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