Mint Chocolate Cheesecake
Creamy Mint Chocolate Cheesecake with Oreo crust, cool mint filling, and silky chocolate ganache.
Ingredients
Ingredients
- 30 Oreo cookies about 12 oz, finely crushed
- 1/4 cup unsalted butter melted
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 2/3 cup sour cream room temperature
- 2 tsp vanilla bean paste
- 1 1/2 tsp mint or peppermint extract
- 1/4 tsp salt
- 4 large eggs room temperature
- several drops green food coloring
- 1 cup chopped Andes mints
- 1 cup semisweet chocolate chips or chopped chocolate
- 3/4 cup heavy cream for ganache
- pinch salt for ganache
- 3/4 cup heavy cream for whipped cream
- 2 tbsp confectioners’ sugar
- 1/4 tsp mint or peppermint extract for whipped cream
- 2 –3 drops green food coloring for whipped cream
- Andes chocolate mints or crushed Oreos for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan.
- Crush the Oreo cookies into fine crumbs, then combine them in a bowl with the melted butter until the mixture is evenly moistened.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then remove from the oven and reduce the oven temperature to 325°F.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy, scraping down the sides and bottom of the bowl as needed.
- Add the sour cream, vanilla bean paste, 1 1/2 tsp mint extract, and 1/4 tsp salt to the cream cheese mixture and beat until well combined.
- Add the eggs one at a time, beating on low speed just until each egg is incorporated and scraping the bowl between additions. Do not overmix.
- Add several drops of green food coloring and mix on low speed until the color is evenly distributed and reaches a pale mint shade.
- Gently fold in the chopped Andes mints with a spatula until evenly dispersed throughout the batter.
- Wrap the outside of the springform pan in several layers of heavy-duty aluminum foil, covering the bottom and sides to prevent water from leaking in.
- Place the foil-wrapped pan in a large roasting pan and pour the cheesecake batter into the crust, smoothing the top with a spatula.
- Pour hot water into the roasting pan to come about halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the pan to the oven and bake at 325°F for about 70 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Turn off the oven and crack the door open slightly. Leave the cheesecake in the oven for 30 minutes to cool gradually.
- Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack. Cool at room temperature for 1 hour.
- Cover the cheesecake and refrigerate for at least 4 hours, or until thoroughly chilled and set.
- To make the ganache, place the chocolate chips in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan or microwave until just simmering, then pour it over the chocolate.
- Let the mixture stand for 1 to 2 minutes, then add a pinch of salt and whisk until smooth and glossy.
- Pour the ganache over the chilled cheesecake and spread it gently into an even layer. Refrigerate for about 30 minutes to allow the ganache to set.
- To make the mint whipped cream, add 3/4 cup heavy cream, confectioners’ sugar, and 1/4 tsp mint extract to a chilled mixing bowl.
- Beat the mixture on medium-high speed until soft peaks form, then add 2–3 drops of green food coloring and continue beating until stiff peaks form.
- Transfer the whipped cream to a piping bag or use a spoon to decorate the top of the ganache-topped cheesecake with swirls or dollops.
- Garnish the cheesecake with additional Andes mints or crushed Oreos around the edges or in the center.
- When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake, then release and remove the springform ring. Slice with a sharp knife, wiping the blade clean between cuts.
Notes
- Use full-fat cream cheese and sour cream for the best texture and flavor.
- Ensure all dairy ingredients are at room temperature to prevent lumps in the batter.
- Avoid overmixing once you add the eggs to reduce the risk of cracking.
- If you prefer a stronger mint flavor, add an extra 1/4 tsp mint extract to the filling or whipped cream.
- Store leftover cheesecake covered in the refrigerator for up to 5 days or freeze slices tightly wrapped for up to 1 month.
- Ensure all dairy ingredients are at room temperature to prevent lumps in the batter.
- Avoid overmixing once you add the eggs to reduce the risk of cracking.
- If you prefer a stronger mint flavor, add an extra 1/4 tsp mint extract to the filling or whipped cream.
- Store leftover cheesecake covered in the refrigerator for up to 5 days or freeze slices tightly wrapped for up to 1 month.