Mint Chocolate Fudge Cheesecake Cake
Ingredients:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
2 cups cream cheese, softened
1 1/2 cups heavy cream
1 cup powdered sugar
1 teaspoon peppermint extract
1 cup mini chocolate chips
2 cups mint chocolate fudge, melted (store-bought or homemade)
2 cups whipped cream for topping
1/4 cup crushed mint chocolate candies (optional for garnish)
Directions:
Preheat oven to 350°F (175°C).
In a bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and set aside to cool.
In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar, peppermint extract, and heavy cream. Beat until the mixture is light and fluffy.
Add mini chocolate chips to the cream cheese mixture and fold them in. Spread the cheesecake layer over the cooled crust.
Pour melted mint chocolate fudge over the cheesecake layer. Use a spatula to smooth it evenly across the surface.
Refrigerate for at least 4 hours, or overnight, to let the layers set.
Once set, top with whipped cream and garnish with crushed mint chocolate candies.
Slice and serve chilled.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chill time)
Kcal: 470 kcal per slice | Servings: 10 servings
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