Chocolate Mint Cheese Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 3 mins Using an electric mixer, beat the softened cream cheese and sugar in a large bowl until completely smooth and creamy. Ensure there are no lumps for the perfect texture. (3 minutes)

Recipe View 5 mins Add the eggs, one at a time, beating well after each addition to fully incorporate. This ensures a smooth, emulsified batter. Stir in the vanilla extract. (5 minutes)

Recipe View 2 mins Pour the creamy filling evenly into the prepared graham cracker crust, spreading to the edges. (2 minutes)

Recipe View 5 mins Quickly chop the frozen chocolate covered mints into small pieces. The frozen mints are easier to chop evenly. Sprinkle the chopped mints generously over the top of the cheesecake filling. (5 minutes)

Recipe View 45 mins Bake in the preheated oven for 40 to 45 minutes, or until the cheesecake is just set. The center should have a slight jiggle but not be liquid. (45 minutes)

Recipe View 1 hrs Allow the cheesecake to cool completely on a wire rack at room temperature. This prevents cracking. (60 minutes)

Recipe View 2 hrs Once cooled, chill the cheesecake in the refrigerator for several hours or, ideally, overnight. This allows the flavors to meld and the cheesecake to fully set. (120 minutes)