Ingredients with Measurements:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3 eggs
- 1 cup sour cream
- 1/2 cup mini chocolate chips
- Green food coloring (optional)
- Whipped cream and additional mini chocolate chips for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Rubber spatula
- Aluminum foil
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine chocolate cookie crumbs and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crust down firmly.
4. Bake the crust for 10 minutes. Remove from oven and let cool.
5. In a large mixing bowl, beat cream cheese until smooth.
6. Add sugar, vanilla extract, and peppermint extract. Mix until well combined.
7. Add eggs one at a time, mixing well after each addition.
8. Add sour cream and mix until smooth.
9. Stir in mini chocolate chips and green food coloring (if using).
10. Pour the cheesecake mixture into the cooled crust.
11. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
12. Place the springform pan on a baking sheet and place in the oven.
13. Pour hot water into the baking sheet, filling it about halfway up the sides of the springform pan.
14. Bake for 1 hour or until the edges are set and the center is slightly jiggly.
15. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
16. Remove from the oven and let cool to room temperature.
17. Chill in the refrigerator for at least 4 hours or overnight.
18. When ready to serve, remove the cheesecake from the springform pan and garnish with whipped cream and additional mini chocolate chips.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 570
Fat: 42g
Saturated Fat: 24g
Cholesterol: 175mg
Sodium: 390mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 35g
Protein: 9g
Substitutions for ingredients:
- Chocolate cookie crumbs can be substituted with graham cracker crumbs.
- Mini chocolate chips can be substituted with chopped chocolate.
Variations:
- Omit the peppermint extract and green food coloring for a classic chocolate chip cheesecake.
- Add chopped Andes mints for an extra minty flavor.
- Use Oreo cookies for the crust instead of chocolate cookies.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Use a sharp knife to cut the cheesecake for clean slices.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand or platter.
Garnishes:
Whipped cream and additional mini chocolate chips.
Pairings:
Coffee or hot chocolate.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or a fruit topping.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
Rich, creamy, chocolatey, and minty.
Serving suggestions:
Serve as a dessert after dinner.
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