Name: Chocolate Mint Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20 ounce package); ¼ cup granulated sugar; 2 tablespoons salted butter, melted; 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; 1 cup heavy whipping cream

Ingredients

2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20-ounce package)

¼ cup granulated sugar

2 tablespoons salted butter, melted

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

1 cup heavy whipping cream

Instructions

Step 1: 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.

Step 2: Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments, stirring between each, until smooth and fully melted. Set aside to cool.

Step 3: Pulverize the Oreo cookies in a food processor until fine crumbs form. Add the ¼ cup sugar and melted butter, pulse to combine thoroughly.

Step 4: Reserve 1 cup of the cookie crumb mixture for later, then press the remaining crumbs into the prepared pan, forming a crust up the sides about halfway. Set aside.

Step 5: To the cooled white chocolate, use a hand mixer to beat in 1 cup sugar, softened cream cheese, and flour until smooth.

Step 6: Mix in the peppermint extract, tasting to adjust the flavor if desired.

Step 7: Add eggs one at a time, stirring gently by hand until each is fully incorporated.

Step 8: Gently stir in the sour cream and then add green food coloring, adjusting until you reach your preferred shade.

Step 9: Pour half of the cheesecake filling into the prepared crust. Sprinkle the reserved 1 cup cookie crumbs evenly over the filling. Pour the remaining filling on top and smooth the surface.

Step 10: Wrap the springform pan in one or two layers of aluminum foil. Place it in a larger pan and add about 1 inch of water to create a water bath.

Step 11: Bake for 60 to 70 minutes. The cheesecake should look slightly dull, not shiny, and still have a gentle jiggle in the center.

Step 12: Turn off the oven and leave the door closed for 20 to 30 minutes. Then crack the oven door open and let the cheesecake sit inside for another hour.

Step 13: Remove the cheesecake from the oven and chill it in the refrigerator for 2 to 3 hours before adding the ganache.

Step 14: To make the ganache, combine semi-sweet chocolate chips and chopped Andes mints in a small bowl. Heat the heavy cream until steaming and pour over the chocolate and mints.

Step 15: Cover the bowl to trap heat and let it sit for 5 minutes. Then whisk until smooth and glossy.

Step 16: Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.

Step 17: Pour the thickened ganache over the chilled cheesecake, spreading it to the edges with an offset spatula. Create gentle swirls if desired.

Step 18: Serve immediately or return to the refrigerator to chill for 2 hours up to overnight before serving.

Tips & Variations

Use fresh peppermint extract for the best mint flavor, and adjust to taste since it can be quite strong.

For a gluten-free option, substitute gluten-free sandwich cookies for Oreos and ensure all other ingredients are gluten-free.

If you prefer a more intense chocolate flavor, add a handful of dark chocolate chips to the crust mixture.

Allow the cheesecake to come to room temperature for 15 minutes before serving for the creamiest texture.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. When ready to serve again, remove from the fridge and let sit at room temperature for about 15 minutes. Ganache topping may firm up in the fridge, so allowing it to soften slightly improves texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and stored in the refrigerator. For best texture, add the ganache on the day you plan to serve, or up to the night before.

What if I don’t have Andes mints?

You can substitute with chopped peppermint candy canes or any mint chocolate candies you like. Just make sure they are chopped finely so they melt smoothly in the ganache.