Mint Chocolate Cheesecake
Creamy mint cheesecake with an Oreo crust, chocolate ganache, and mint whipped cream.
Ingredients
Ingredients
- 30 Oreo cookies
- 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 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 to 3 drops green food coloring for whipped cream
- Andes chocolate mints or Oreo crumbs for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan.
- Crush the Oreo cookies into fine crumbs using a food processor or a rolling pin and bag.
- In a bowl, combine Oreo crumbs and melted butter and stir until evenly moistened.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan.
- Bake the crust for 10 minutes, then remove from the oven and reduce the temperature to 325°F.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream, vanilla bean paste, mint extract, and salt to the cream cheese mixture and beat until combined.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
- Add several drops of green food coloring and mix briefly until the batter is evenly tinted a pale mint green.
- Fold in the chopped Andes mints with a spatula until evenly distributed.
- Wrap the outside of the springform pan tightly in several layers of aluminum foil 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.
- Pour hot water into the roasting pan until it reaches 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, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 30 minutes.
- Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack to cool at room temperature for 1 hour.
- Cover the cheesecake and refrigerate for at least 4 hours, or until thoroughly chilled, preferably overnight.
- For the ganache, place the chocolate chips or chopped chocolate in a heatproof bowl.
- Heat 3/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately pour it over the chocolate.
- Let the mixture sit for 2 to 3 minutes, then add a pinch of salt and stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake and spread it into an even layer. Refrigerate for about 30 minutes, or until the ganache is set.
- For the 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 medium to stiff peaks form.
- Add 2 to 3 drops of green food coloring and beat briefly until evenly tinted.
- Pipe or spoon the mint whipped cream onto the top of the chilled, ganache-topped cheesecake.
- Garnish with additional Andes chocolate mints or Oreo crumbs.
- Store the cheesecake covered in the refrigerator until ready to serve, then slice and serve chilled.
Notes
- Use room-temperature cream cheese, sour cream, and eggs to ensure a smooth, lump-free batter.
- Avoid overmixing once the eggs are added to prevent cracks and a dense texture.
- A water bath helps the cheesecake bake gently and evenly and reduces the chance of cracking.
- Chill the cheesecake fully before adding ganache and whipped cream for clean layers and neat slices.
- Run a thin knife around the edge of the pan after chilling to release the cheesecake before removing the springform ring.
- Avoid overmixing once the eggs are added to prevent cracks and a dense texture.
- A water bath helps the cheesecake bake gently and evenly and reduces the chance of cracking.
- Chill the cheesecake fully before adding ganache and whipped cream for clean layers and neat slices.
- Run a thin knife around the edge of the pan after chilling to release the cheesecake before removing the springform ring.