Mint Chocolate Cheesecake
Indulge in the refreshing minty flavor of this decadent mint chocolate cheesecake!
Equipment
- 9-inch springform pan For baking the cheesecake.
Ingredients
Main Ingredients
- 30 pieces Oreo cookies Crushed for crust
- 0.25 cup unsalted butter Melted for crust
- 32 ounces cream cheese Room temperature
- 1 cup granulated sugar
- 0.67 cup sour cream Room temperature
- 2 teaspoons vanilla extract
- 1.5 teaspoons mint or peppermint extract
- 0.25 teaspoon salt
- 4 pieces large eggs Room temperature
- drops green food coloring To desired color
- 1 cup finely chopped Andes mints
- 1 cup chocolate chips
- 0.75 cup heavy cream
- pinch salt For ganache
- 0.75 cup heavy cream
- 2 tablespoons confectioners' sugar
- 0.25 teaspoon mint or peppermint extract
- drops green food coloring For whipped cream
- pieces Andes Chocolate Mints or Oreos For decorating
Instructions
- Preheat the oven to 350°F. Crush the Oreo cookies into fine crumbs, mix with melted butter, and press the mixture into a 9-inch springform pan. Bake for 10 minutes, then set aside.
- Beat cream cheese and sugar until creamy. Add sour cream, vanilla extract, mint extract, and salt. Gradually mix in eggs. Add green food coloring and fold in the chopped Andes mints.
- Wrap the pan in foil or place it in a larger pan for a water bath. Pour the cheesecake batter into the Oreo crust.
- Create a water bath around the springform pan and bake at 325°F for 70 minutes. Let it cool in the oven, then at room temperature before chilling in the refrigerator for at least 4 hours.
- Heat chocolate chips and heavy cream in the microwave until smooth. Pour the ganache over the chilled cheesecake and refrigerate for 30 minutes.
- Whip heavy cream, confectioners' sugar, mint extract, and food coloring until stiff peaks form. Pipe onto the cheesecake and decorate with Andes mints or Oreos.
Notes
For a festive touch, top with crushed candy canes or peppermint bark.