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Chocolate Mint Cheesecake Recipe

Chocolate Mint Cheesecake Recipe
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★★★★★

4.9 from 25 reviews

A decadent and refreshing Chocolate Mint Cheesecake featuring a rich Oreo crust, creamy mint-infused filling, and a luscious white chocolate ganache topped with Andes mints for the perfect holiday dessert or special occasion treat.

Ingredients

Scale

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

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 to preference
  • 1 cup semi-sweet chocolate chips
  • 5 ounces Andes mints, removed from wrapper and broken into pieces

Ganache

  • 1 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips (same as above)
  • 5 ounces Andes mints (same as above)

Instructions

  1. Prepare the 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. Pulverize Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter and pulse until fully combined. Set aside 1 cup of the cookie crumb mixture. Press the remaining crumb mixture into the prepared pan, coming up the sides about halfway. Set aside.
  2. Melt White Chocolate: In a large bowl, melt the white chocolate chips by microwaving in 30-second increments, stirring in between until smooth and fully melted. Set aside to cool until it is no longer warm to the touch but still liquid.
  3. Make Cheesecake Filling: Beat sugar, cream cheese, and flour into the cooled white chocolate until smooth using a hand mixer. Mix in peppermint extract and adjust to taste for preferred mint flavor. Add eggs one at a time, stirring gently by hand after each until well incorporated. Stir in sour cream, then add food coloring gradually until desired green shade is achieved.
  4. Assemble Cheesecake: Pour half of the cheesecake filling into the crust. Sprinkle the reserved 1 cup of cookie crumbs evenly over the filling. Top with remaining cheesecake filling and smooth the surface.
  5. Bake in Water Bath: Wrap the springform pan with aluminum foil to prevent leaks and place it in a larger pan. Pour about 1 inch of water into the larger pan to create a water bath. Bake for 60 to 70 minutes until the top looks dull and slightly jiggly but not shiny.
  6. Initial Cooling: Turn off oven, keep door closed, and let cheesecake rest for 20 to 30 minutes. Then crack the oven door open slightly and leave cheesecake inside for an additional hour.
  7. Refrigerate: Remove cheesecake from oven and water bath. Chill in the refrigerator for 2 to 3 hours before adding ganache.
  8. Prepare Ganache: Combine semi-sweet chocolate chips and chopped Andes mints in a heatproof bowl. Heat heavy cream until steaming and pour over the chocolate mixture. Cover the bowl with a plate and let it sit for 5 minutes. Whisk until smooth and glossy. Let ganache cool and thicken for about 15 minutes, whisking occasionally.
  9. Apply Ganache: Pour the thickened ganache over the chilled cheesecake. Use an offset spatula to spread evenly to the edges, allowing some to drip down if desired. Create swirls in the ganache with the spatula for decoration.
  10. Final Chill and Serve: Serve immediately, or refrigerate for 2 hours to overnight to let ganache set fully before serving.

Notes

  • For best results, use full-fat cream cheese and sour cream to ensure creamy texture.
  • Make sure white chocolate is cooled before adding eggs to prevent scrambling.
  • Using a water bath helps prevent cracking and gives a smooth texture to the cheesecake.
  • You can adjust peppermint extract amount to make the mint flavor more or less intense.
  • Wrap the springform pan securely to avoid water seeping into the cheesecake during baking.
  • Allow the ganache to cool and thicken slightly for easier spreading and better presentation.
  • This cheesecake is best served chilled but can be stored in the refrigerator up to 3 days.

Nutrition

Keywords: Chocolate Mint Cheesecake, Oreo Crust Cheesecake, Mint Cheesecake, Holiday Dessert, White Chocolate Cheesecake, Andes Mint Ganache

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