Chocolate Mint Truffle Cheesecake
- 3 packages (8 oz ea) Philadelphia cream cheese or light cream cheese
- 1 can sweetened condensed milk
- 2 tsp. pure vanilla extract
- 4 eggs, beaten
- 2 1/3 cups Ghiradelli double dark chocolate chips
- 1 11 oz bag mint baking chips (green is ok)
- 2 cups ground chocolate graham ers or cookie crumbs
- 6 T. melted butter
- 1/4 c. sugar
- Optional: whipped cream, for garnish
Let ingredients come to room temperature, about 30 minutes.
Preheat oven to 325 degrees Fahrenheit.
In medium bowl, combine er crumbs, sugar, and melted butter. Press into bottom and up the sides of 9” springform pan, or into 8 4” mini springform pans. Bake 8 minutes. Set aside. Keep oven at 325 degrees.
In large mixing bowl, beat cream cheese and sweetened condensed milk on medium speed until creamy. Add vanilla, then eggs one at a time, beating well at each addition.
Melt 2 c. chocolate chips in double boiler. Pour ½ of the melted chocolate into the cheese mixture and beat well.
Add ½ bag of mint chips to melted chocolate and stir until melted. Add mint/chocolate mixture, along with all remaining chips, to cheese mixture and stir to incorporate chips.
Pour into prepared pan or pans, and wrap the bottom of the pan in aluminum foil. Place pan on jelly roll pan and add about 1/2 inch of water to the bottom of jelly roll pan. For 9” springform, bake about 60 minutes, until cheesecake is firm at the edges and not set in the middle, or until internal temperature reaches 160 degrees. For mini springform pans, bake 15-20 minutes.
Remove pan from oven and allow to cool completely on wire rack. Chill cake in springform pan for at least 4 hours. Run a wet knife around the edge of the pan and release sides. If desired, garnish each piece with whipped cream or dark chocolate ganache.