Dark Chocolate Mint Cheesecake Recipe, Holiday Entertaining Menu Dessert | What’s Cooking:
Our chefs, Wit & Wonder Gifts team and blog editor take the stress out of planning a full-course menu that’s memorable (in a good way) and won’t keep you stuck in the kitchen all night. In a special What’s Cooking series, we’re serving up six perfectly paired, delicious recipes and inspiration for holiday entertaining—from drinks and dessert to décor and gifts.
After cocktails, a salad, side dish and entrée…finally, dessert! And it’s more than worthy of capping off the impressive dinner menu. After making this rich and fudgy cheesecake at home to photograph, I brought it into the office to share with my cohorts in digital creative. I’ll let just a few of their unsolicited email responses speak for themselves.
“it’s SO GOOD!” -Tina R., Senior Designer
“Wow. Superb. Truly delicious. And I’m not even a cheesecake guy!” -Andy C., Creative Director
“Best. Cheesecake. Ever! Wow!!” Corinna H., Web Designer
“Oh wow, that is so delicious!!” -Jamie K., Copy Manager
“And it was DELICIOUS!’ -Amy B., Creative Director
“!!!!!!!!!!” -Justin A., Senior Editor
Dark Chocolate Mint Cheesecake
from the Nordstrom Family Table Cookbook
“While developing the line of Nordstrom Makers fine chocolates, we didn’t tire of the taste of chocolate. In fact, we created this truly decadent symphony of chocolate and mint to celebrate the conclusion of the project. It will surely end up on your list of all-time favorite desserts.” —Nordstrom Head Corporate Chef Michael Northern
1/2 cup (1 stick) unsalted butter, melted
24 cream-filled chocolate sandwich cookies
1/2 teaspoon fine sea salt
1. To make the Cookie Crust, preheat the oven to 375°F. Lightly brush the bottom and sides of a 10-by-3-inch springform pan with some of the melted butter. Line the bottom with parchment paper and lightly butter the paper.
2. Put the cookies in a 1-gallon lock-top plastic bag and, using a rolling pin, smash them to make coarse crumbs. Working in batches, transfer the cookie crumbs to a food processor and pulse until reduced to fine crumbs. You should have about 2 1/2 cups.
3. Stir the cookie crumbs and salt together in a bowl. Stir in the remaining melted butter until the mixture is evenly moistened. Press the crumb mixture firmly and evenly into the bottom of the pan. Place the pan on a baking sheet. Bake until the crust is crisp and set, 10 to 12 minutes. Transfer to a wire rack. Reduce the oven temperature to 325°F.
Dark Chocolate Mint Filling
10 ounces high-quality bittersweet or semisweet chocolate, coarsely chopped
1 cup heavy cream
1/2 teaspoon mint extract
1/2 cup unsweetened cocoa powder (not Dutch processed)
3 packages (8 ounces each) cream cheese, at room temperature
5 large eggs, lightly beaten
1 1/2 cups packed light brown sugar
2 teaspoons pure vanilla extract
10 ounces (20-piece box) Nordstrom Makers Dark Chocolate Mint candies, coarsely chopped
1. To make the Dark Chocolate Mint Filling, bring 1 inch of water to a simmer over low heat in the bottom of a double boiler or saucepan. Put the chocolate, cream, mint extract, and cocoa in the top of the double boiler or in a heatproof bowl and place over (not touching) the water. Heat, stirring occasionally, until the chocolate melts and the mixture is smooth. Remove from the heat and let stand, stirring often, until the mixture is tepid.
2. In a food processor, process the cream cheese until lighter in texture. Add the eggs, brown sugar, and vanilla and process until thoroughly combined and smooth, stopping to scrape down the sides of the bowl as needed. With the machine running, gradually add the chocolate mixture in a thin, steady stream. Process until evenly colored, stopping to scrape down the sides of the bowl as needed. Using a rubber spatula, fold in the Nordstrom Makers Dark Chocolate Mint candies. Carefully pour the batter into the crust and smooth the top. Rap the pan against the counter to expel any trapped air.
3. Bake until the edges are puffed and have pulled away from the pan slightly and the center is barely set, about 1 hour. Turn off the oven and leave the oven door ajar. Let the cheesecake stand in the oven for 1 hour. Transfer to a wire rack and let cool completely. Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight.
3. To serve, run a knife around the inside of the pan to release the sides of the cheesecake, and then remove the sides of the pan. Slip a long, thin knife between the crust and parchment paper to separate them, and then carefully slide the paper out from under the cheesecake. Use a thin, sharp knife, dipped into hot water between slices, to cut into wedges. Serve chilled.
Download a printable PDF of this Dark Chocolate Mint Cheesecake recipe, and find more recipes to love in our What’s Cooking series. Have a favorite dish from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!