Chocolate Mint Cheesecake
This decadent chocolate mint cheesecake recipe combines Oreo cookie crumbs with a cool, minty cheesecake filling and a rich and chocolatey ganache topping.
Servings: 10
Calories: 937kcal
Ingredients
Crust
- 2 cups classic Oreo cookie crumbs, about 22 cookies from a standard 20 ounce package
- ¼ cup granulated sugar
- 2 tablespoons salted butter, melted
Cheesecake Filling
- 1 cup white chocolate chips, melted and cooled
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons peppermint extract
- 4 eggs
- 1 cup sour cream
- ¼ teaspoon gel based green food coloring, or preference
Ganache
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints, removed from wrapper and broken into pieces
- 1 cup heavy whipping cream
Instructions
Crust
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
- Melt the white chocolate in a large mixing bowl by microwaving in 30 second increments and stirring between each session until smooth and fully melted. Set aside to prepare crust.
- Pulverize Oreo cookies in food processor until fine crumbs form.
- Add sugar and melted butter and pulse a few more times until mixture is fully combined.
- Set aside 1 cup of cookie crumb mixture.
- Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.
Cheesecake Filling
- To the cooled white chocolate, it should no longer be warm to the touch, but still liquid. Use a hand mixer to beat in sugar, cream cheese and flour until smooth.
- Add peppermint extract and mix in. Taste then add additional mint flavoring if you’d like.
- Add in one egg at a time, stirring gently by hand until fully incorporated.
- Gently stir in sour cream then food coloring. Adjust food coloring until the desired color is achieved.
- Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
- Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1-inch deep layer of water to form a “water bath”.
- Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.
- Turn off the oven, leaving the door closed for 20 to 30 minutes.
- Crack the door to the oven, leaving the cheesecake inside for an additional hour.
- Chill in the refrigerator for 2 to 3 hours before adding ganache.
Ganache
- Combine chocolate chips and chopped Andes mints in a small mixing bowl.
- Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
- Remove lid from mixing bowl and whisk chocolate/cream mixture until it is fully smooth and a thick glossy chocolate.
- Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
- Pour thickened ganache over the top of the chilled cheesecake.
- Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
- Serve immediately, or you can return the cheesecake to the refrigerator to chill for 2 hours up to overnight until serving.
Video
Notes
- You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.
- For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid.
- To get your desired flavor, taste and add additional mint flavoring if you’d like.
- Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
- Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
- The easiest way to melt the white chocolate chips is in the microwave in 30-second increments until smooth.
Nutrition
Calories: 937kcal | Carbohydrates: 82g | Protein: 12g | Fat: 64g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 464mg | Potassium: 396mg | Fiber: 3g | Sugar: 66g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 5mg