This Frango Mint Chocolate Cheesecake features a chocolate cookie crust, creamy chocolate mint cheesecake filling, mint chocolate ganache, drizzled with ribbons of dark chocolate and slivers of Frango Dark Chocolate Mints! Simply put, this is the gourmet chocolate cheesecake of your dreams - decadent, silky, creamy, fresh and flavorful – a stunning showstopper for any special occasion! This thick and ultra silky chocolate cheesecake is so smooth and creamy that it melts in your mouth. I made it for New Years Eve last year and everyone is requesting it for our family Valentine’s Day party. I’m confident that after one bite, you’ll be equally smitten with this decadent Frango Mint Chocolate Cheesecake, and so, without further ado, let’s dig in! WHAT ARE FRANGO MINTS?Beloved by millions since 1918, Frango Chocolates were traditionally found at Dayton's, Macy's and Chicago's Marshall Fields in the past. To this day, Frango recipes remain closely guarded secrets – which is why it is such a pleasure to share my recipe for Frango Mint Chocolate Cheesecake! My Gram brought big boxes of Frango Chocolates to every special family event and holiday - Frango Mint Chocolates (both Mint and Dark Chocolate), Frango Sea Salt Caramels and Frango Raspberry Chocolates have been family favorites for five generations. Frango Mint Chocolates (both Milk Chocolate and Dark Chocolate) are available at Macy’s and Amazon. I try to buy extra during holiday sales and keep them on hand for use during the year. RECIPE TIPS & TRICKS FOR THE BEST FRANGO MINT CHOCOLATE CHEESECAKE:
FRANGO MINT CHOCOLATE CHEESECAKE VARIATIONS:
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INGREDIENTS:
CHOCOLATE COOKIE CRUST: 2-1/4 cups (9 oz., 255g) chocolate cookie crumbs (I use 1 box (9 oz.) Girl Scout Thin Mint Cookies for a spectacular crust!) 6 tablespoons butter (melted) CHOCOLATE MINT CHEESECAKE FILLING: 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese (room temperature) 4 large eggs plus 2 egg yolks (room temperature) 3/4 cup (170g/6 ounces) heavy cream (room temperature) 1 cup (170g/6 ounces) Ghirardelli bittersweet chocolate (coarsely chopped) 1 cup (226.5g/6 ounces) Frango Mint Chocolates (Milk or Dark) 1 cup (198g/7 ounces) granulated sugar 1/4 cup (53g/1 and 7/8 ounces) light brown sugar (packed) 3 Tablespoons unsweetened cocoa powder (natural or Dutch) 1 teaspoon pure vanilla extract ¼ teaspoon salt CHOCOLATE MINT GANACHE: 1 cup (226.5g/6 ounces) Frango Mint Chocolates (Milk or Dark)(chopped) 1 cup (8 ounces) heavy cream ¼ cup (2 ounces/57g) unsalted butter (room temperature) GARNISH: Frango Mint Chocolates (Milk or Dark)(chopped or whole) SPECIAL EQUIPMENT: 1 9-inch round 2 3/4” high springform pan 1 slow cooker liner or oven roasting bag (optional but HIGHLY recommended) 18-inch wide heavy duty aluminum foil 1 large roasting pan (make sure that your springform pan fits INSIDE of this pan!) parchment paper nonstick cooking spray HOW I MAKE THIS:
YIELD: 16-20 Servings RECIPE NOTES:
RECIPE VARIATIONS:
Original recipe created by Snowflakes & Coffeecakes January 2023.
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