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Mint Chocolate Cheesecake Recipe

★★★★★

4.6 from 741 reviews
  • Author: lilan
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Mint Chocolate Cheesecake combines a rich, creamy cheesecake base infused with refreshing peppermint extract and studded with chopped Andes mints. It features a crunchy Oreo cookie crust baked to perfection and is topped with a smooth chocolate ganache and mint-flavored whipped cream, making it a perfect dessert for mint and chocolate lovers.

Ingredients

Scale

Crust

  • 30 Oreo cookies (340 grams)
  • 1/4 cup (56.5 grams) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (908 grams) cream cheese, room temperature
  • 1 cup (198 grams) granulated sugar
  • 2/3 cup (151 grams) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons mint or peppermint extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • Several drops of green food coloring
  • 1 cup (150 grams) finely chopped Andes mints

Ganache

  • 1 cup (170 grams) chocolate chips or chopped chocolate
  • 3/4 cup (170 grams) heavy cream
  • Pinch of salt

Whipped Cream Topping

  • 3/4 cup (170 grams) heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/4 teaspoon mint or peppermint extract
  • 2 to 3 drops green food coloring
  • Andes Chocolate Mints or Oreos, for decorating

Instructions

  1. Make the crust: Preheat your oven to 350 °F. Crush the Oreo cookies into fine crumbs using a food processor or by hand. Mix the crumbs with the melted butter until combined. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and reduce the oven temperature to 325 °F.
  2. Prepare the cheesecake filling: In a mixing bowl with an electric mixer fitted with a whisk attachment, beat the cream cheese and granulated sugar together until creamy and smooth, about 2 to 3 minutes. Add sour cream, vanilla extract, peppermint extract, and salt, mixing until well blended. Lightly beat the eggs in a separate bowl and gradually incorporate them into the cream cheese mixture, adding about a quarter at a time to prevent over-mixing and cracking. Add green food coloring drop by drop until the desired minty shade is achieved. Gently fold in the chopped Andes mints with a rubber spatula.
  3. Prepare the baking setup: Wrap the springform pan in three layers of aluminum foil to prevent water seepage or place it inside a larger 10-inch cake pan to create a pan-in-pan setup. Pour the cheesecake batter into the prepared Oreo crust.
  4. Bake the cheesecake: Place the springform pan (or pan-in-pan) into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325 °F for 70 minutes, or until the edges are set but the center still slightly jiggles when shaken. After baking, turn off the oven and leave the door slightly open; let the cheesecake cool in the warm oven for 30 minutes. Remove and allow it to cool to room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  5. Make the ganache: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir well, and repeat until the ganache is smooth and fully combined. Let it cool for 5 minutes before pouring over the chilled cheesecake, spreading it evenly to the edges. Refrigerate for 30 minutes to set the ganache.
  6. Prepare the whipped cream: Using a mixer or immersion blender with a whisk attachment, beat the heavy cream, confectioners’ sugar, mint extract, and green food coloring until stiff peaks form. Pipe or spread the whipped cream over the ganache. Decorate with additional Andes mints or Oreo cookies as desired before serving.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to prevent cracking and ensure smooth batter.
  • Do not overmix the eggs into the batter to avoid air bubbles or cracks in the cheesecake.
  • Using a water bath helps prevent the cheesecake from drying out and cracking by providing gentle, even heat.
  • Wrap the springform pan tightly in foil to prevent water from leaking into the crust during the water bath.
  • Allow the cheesecake to chill overnight for the best texture and flavor.
  • Adjust green food coloring quantity to achieve your preferred color intensity.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mint chocolate cheesecake, Oreo crust cheesecake, peppermint cheesecake, Andes mints cheesecake, chocolate ganache cheesecake, holiday cheesecake dessert

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Find it online: https://cooklilan.com/mint-chocolate-cheesecake-recipe/