Description
A delicious Mint Chocolate Cheesecake that combines the rich flavors of mint and chocolate in a creamy, decadent dessert.
Ingredients
Scale
- Crust
- 14 Oreo cookies
- 8 Mint Oreo cookies
- 4 tablespoons butter, melted
- Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon mint extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 6 Hershey’s 1.55 ounce Milk Chocolate Candy Bars, chopped
- 2 to 4 drops green gel food coloring
- Ganache
- 3/4 cup milk chocolate chips
- 1/2 cup heavy cream
- Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon mint extract
- 2 to 3 drops green gel food coloring
- Andes Chocolate Mints
Instructions
- Preheat the oven to 325 degrees.
- For the crust, pulse the Oreo cookies in a food processor until fine crumbs form.
- Add melted butter to the crumbs and pulse until well coated.
- Press the cookie mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Let the crust cool while preparing the cheesecake filling.
- In a mixing bowl, beat cream cheese until creamy. Scrape the sides as needed.
- Add sugar to the cream cheese and beat until incorporated. Scrape the sides again.
- Mix in vanilla extract, mint extract, and eggs one by one, beating after each addition.
- Add sour cream, heavy cream, and green gel food coloring, beating until evenly mixed.
- Stir in the chopped chocolate.
- Wrap the bottom of the springform pan with heavy tin foil and place it in a larger pan with 1 to 2 inches of hot water.
- Pour the cheesecake batter into the crust and bake for 1 hour 20 minutes, or until the center slightly jiggles like jello.
- Cool in the oven with the door ajar, then refrigerate for at least 4 hours, preferably overnight.
- For the ganache, microwave chocolate chips and heavy cream until smooth, stirring until well mixed.
- Pour the ganache over the chilled cheesecake and chill for at least 30 minutes.
- For the whipped cream, beat heavy cream until soft peaks form, then add powdered sugar, mint extract, and green food coloring until stiff peaks form.
- Pipe swirls of whipped cream on top and decorate with Andes chocolate mints.
- Slice and serve, storing any leftovers in the fridge.
Notes
- Double wrap the springform pan in foil to prevent leaks.
- Use a food thermometer to check if the cheesecake is done if needed.
- Let the cheesecake cool in the oven to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg