Mint Chocolate Chip Cheesecake Recipe

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Mint Chocolate Chip Cheesecake
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Ingredients
11
Count
Nutrition
5992
Calories
Total time
90
Minutes
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Ingredients:

  • 1 (18 1/4 oz) package duncan hines devil's food cake mix
  • 1/4 cup vegetable oil
  • 24 oz philadelphia cream cheese (3 packages)
  • 2/3 cup sugar
  • 2 tsp mint extract or 2 tsp pepper
  • 6 -8 drops green food coloring (optional)
  • 4 large eggs
  • 1/4 cup flour , scant
  • 1 1/2 cups miniature chocolate chips
  • 1/2 tbsp corn syrup or 1/2 tbsp butter or 1/2 tbsp shortening

Directions:

  1. Gather refrigerated ingredients on the counter to bring to room temperature.
  2. Heat oven to 350 degrees F. Mix together the cake mix and oil. Press on the bottom of a 9 springform pan. Bake for about 10 minutes or until set. (if making cupcakes, bake for only a couple minutes and press into liners lightly). Set aside.
  3. Turn down oven to 275 degrees F. Place a pan half filled with water on the lowest rack.
  4. Beat cream cheese until fluffy on lowest speed. Gradually incorporate sugar, extract, and food coloring. One at a time, add the eggs, beating after each addition. Beat in flour until incorporated and stir in chocolate chips.
  5. Pour batter into cheesecake pan. Drop the pan on the table repeatedly to release air bubbles and draw a sharp knife around in the batter to draw up air bubbles.
  6. Bake for about an hour (if cupcake-sized, check after about 30 minutes). Do NOT open the oven door until the end of baking. To check if done, carefully move the pan. If the sides look firm and the center wobbles, the cheesecake is done. Turn off the oven heat and leave the cheesecake in the oven to cool with the door propped open. After an hour or so, let the cheesecake cool on the counter. When the sides of the pan are cool, put the cheesecake in the refrigerator. Do NOT cover the cheesecake (condensation will gather and drop water on top). A full-size cheesecake will be chilled enough to eat the next day, cupcakes can be eaten the same day once chilled.
  7. To decorate, melt the chocolate and mix with the corn syrup. Place inside a plastic bag, and cut a tiny hole into the corner of the bag. Pipe onto the cheesecake.
  8. To cut, run a sharp knife under hot water and wipe dry. Do this each time you cut a slice to get clean slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5991.73 Kcal (25086 kJ)
Calories from fat 1453.09 Kcal
% Daily Value*
Total Fat 161.45g 248%
Cholesterol 629.78mg 210%
Sodium 623.04mg 26%
Potassium 11200.54mg 238%
Total Carbs 788.65g 263%
Sugars 301.93g 1208%
Dietary Fiber 142.03g 568%
Protein 374.1g 748%
Vitamin C 110.6mg 184%
Vitamin A 9.9mg 330%
Iron 44.1mg 245%
Calcium 407.9mg 41%
Amount Per 100 g
Calories 2941.8 Kcal (12317 kJ)
Calories from fat 713.43 Kcal
% Daily Value*
Total Fat 79.27g 248%
Cholesterol 309.21mg 210%
Sodium 305.9mg 26%
Potassium 5499.2mg 238%
Total Carbs 387.21g 263%
Sugars 148.24g 1208%
Dietary Fiber 69.73g 568%
Protein 183.68g 748%
Vitamin C 54.3mg 184%
Vitamin A 4.9mg 330%
Iron 21.7mg 245%
Calcium 200.3mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 132.5
    Points
  • 150
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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