If you wish to make to make a plain cheesecake without using any graham crackers for the crust, see my Gluten Free Cheesecake Recipe with optional chocolate topping. Today’s recipe is a Chocolate Cheesecake, layered with plain cheesecake and chocolate mint cheesecake, and then swirled with both on top. It looks gorgeous, yet is so easy to create this effect. I added the mint for a Christmas touch, but you can skip the mint all together, as it contains plenty of vanilla extract.
You may lessen the chocolate in the chocolate layer if you desire. As is, this is an extremely rich decadent dessert. A couple of our guests added chocolate fudge to the top. I tasted it, but it was way too rich for even this chocolate lover! I hope you get a chance to enjoy this sometime. We all did! People raved about it and even asked for the recipe.
Gluten Free Mint Chocolate Layered Cheesecake
For the Crust:
- 10 oz. (by weight) Pamela's Products Simplebites Extreme Chocolate Chip Mini Cookies (one 7 oz. package, plus 12 additional cookies) (or 10 ounces 1 (7-ounce) package Pamela's Products Extreme Chocolate Mini Cookies or Gluten Free Chocolate Wafers Recipe)*
- 7 Tablespoons unsalted butter, melted
For the Filling:
- 1-1/3 cups (10 oz.) semi-sweet chocolate morsels
- 4 (8 oz.) package gluten free cream cheese, softened (Philadelphia)
- 1-1/2 cups sugar
- 1 Tablespoon Gluten Free All-Purpose Flour
- 4 eggs, room temperature
- 2-1/2 Tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 3/4 teaspoon mint extract (optional)
To Make the Crust:
- Preheat the oven to 350°F.
- Pulsate the cookies in a food processor or roll them using a rolling pin while in a sealed gallon-size storage bag.
- Add the melted butter and pulsate or knead in the bag until thoroughly combined.
- Press dough onto the bottom and the sides of a 10-inch spring-form pan. Bake for 10 minutes. Remove from oven and allow to cool.
To Make the Filling:
- Lower oven temperature to 325°F.
- Melt chocolate in a double boiler or in a bowl over (not in) a pan of boiling water; keep warm.
- Blend cream cheese and sugar together in a mixing bowl.
- Add eggs one at the time until each is blended in well on low to medium speed.
- Add whipping cream, vanilla and mint extracts; and blend again on low speed.
- Set aside 1/4 cup of batter. Add t2 cups of batter (not all of it) to the top of the crust in the pan and spread evenly.
- Place the springform pan inside a large roasting pan. Add enough water to the roasting pan to go halfway up the side of the pan, creating a water bath.
- Bake for 35 minutes on the center shelf of the oven.
- Blend the chocolate and flour into the remaining batter, not into the 1/4 cup that you set aside.
- Once the first layer is baked, remove from oven and add the chocolate batter. Add dollops of the plain batter (1/4 cup set aside batter) and swirl into the chocolate layer only.
- Return to the oven in the water bath and bake for 35 minutes.
- Cool on a wire rack until it reaches room temperature. The slower it cools, the less likely it is to crack.
- Refrigerate overnight. This cheesecake may be made 2-3 days in advance.
- The crust on this recipe is gooey. If you wish a more traditional cookie crust, add less butter. Pamela's cookie bag contains a recipe for a traditional crust, though it is not large enough for a 10" springform pan.
When I measured my pan it was actually less than 10" on the outside, and 9 1/2" in the inside.
I wanted to add 2 tablespoons of flour to the entire batter, but forgot and then added 1 tablespoon to the chocolate batter. I provided you with the recipe as I made it, but you can always add 2 tablespoons to the entire batter if you desire. The flour gives it a less gooey texture, and puffs it out Pamela's SimpleBites Mini Extreme Chocolate Cookies are no longer available. Instead, make a batch of the Crunchy Gluten Free Chocolate Wafers recipe linked above, using just 7 ounces, and omit the step of dipping them in chocolate.a bit.
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This recipe is not corn-free due to the xanthan gum in the cookies.