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Mint Chocolate Fudge Cheesecake Cake

The Mint Chocolate Fudge Cheesecake Cake combines rich, creamy textures with the refreshing essence of mint, making it a heavenly dessert choice.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: cheesecake, Chocolate Cake, Dessert Recipe, Fudge, Mint Chocolate Cheesecake
Servings: 12 servings
Calories: 400kcal

Ingredients

For the crust

  • 2 cups chocolate cookie crumbs Crunchy, bittersweet, the perfect base.
  • 1/4 cup unsalted butter, melted Rich and creamy, it binds the crust beautifully.

For the cheesecake filling

  • 24 oz cream cheese, softened Silky smooth, the heart of our cheesecake.
  • 1 cup granulated sugar Sweet and crystal-like, elevating every bite.
  • 1 cup sour cream Tangy yet creamy, adding depth to the cheesecake.
  • 1 teaspoon vanilla extract Aromatic, a hint of warmth and comfort.
  • 3 large eggs Essential, for that smooth, luscious texture.
  • 1/2 cup mini chocolate chips Tiny morsels of chocolate bliss.
  • 1/2 teaspoon mint extract Fresh and invigorating, brightening the palette.

For the fudge layer

  • 1 cup semi-sweet chocolate chips Melting decadently into fudge.
  • 1/2 cup sweetened condensed milk Smooth and rich, for a creamy fudge layer.
  • 1/2 teaspoon mint extract Boosts the minty fresh taste in the fudge.

For decoration

  • Whipped cream Light, airy, a delightful topping.
  • Andes mints Sweet, minty bursts of flavor.
  • Chocolate shavings Elegant, a final touch of richness.

Instructions

Preparation

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan generously.
  • In a mixing bowl, combine the chocolate cookie crumbs with melted butter. Press it into the bottom of the prepared pan, forming a solid crust. Bake for 10 minutes until set.

Cheesecake Filling

  • In a large bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until combined.
  • Add sour cream and vanilla, and continue beating. Add eggs one at a time, mixing well after each addition. Stir in mini chocolate chips and mint extract gently.
  • Pour the cheesecake batter over the cooled crust, spreading evenly.

Fudge Layer

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

Baking

  • Bake for 60-70 minutes, until the center is set. Turn off the oven and let cool inside with the door slightly ajar for 1 hour.
  • Refrigerate for at least 4 hours or overnight.

Decoration

  • Decorate with whipped cream, Andes mints, and chocolate shavings before serving.

Notes

Ensure your cream cheese is at room temperature. Don’t skip the cooling stage; it helps prevent cracks. Leave the cheesecake to chill overnight to enhance flavors.