Small cheesecake made in a 6 inch springform pan. I admit it did fall a little in the middle but it still tasted delicious. A thick layer of ganache for all!
Chocolate Mints Cheesecake with Ganache Topping
- 3/4 cup walnut flour or (graham cracker crumbs if you want)
- 2 tablespoons sugar
- 3 tablespoons melted butter
In a 6 inch springform pan add walnut flour mixed with sugar.
Pour melted butter over and mix until all ingredients are wet.
Press down in pan to make crust on the bottom of pan and a little up the sides of the pan to shape crust.
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 12 Andes Mints cut up to add to batter
Place cream cheese, vanilla, and sugar in mixing bowl and mix with a hand mixer on medium until creamy, about 45 seconds.
Add sour cream in and mix.
Add eggs one at a time mix with mixer after each egg.
Fold in mint pieces and pour into a sprayed, with cooking spray, 6 inch spring form pan.
Bake in 325° oven for about 55-60 minutes, until center looks set, turn off oven and leave it in oven until it cools. Then refrigerate, while you make ganache.
- 1/2 cup heavy whipping cream
- Full 1/2 cup semi sweet chocolate chips
- Few Andes Mints to garnish the top of cheesecake
Pour the heavy whipping cream into a glass bowl, p!ace in the microwave and heat until hot, about 45 seconds.
Slowly add the semi sweet chocolate chips to hot cream. Stir slowly until they are all melted. If you need to heat a little more set in microwave for a few more seconds.
Whisk mixture until it starts to thicken, then you can pour over the cheesecake top and drizzle over the sides.
Garnish with mints and refrigerate until ready to serve.