Description

This luscious Chocolate Mint Cheesecake combines a rich Oreo crust with a creamy peppermint-infused filling and a smooth white chocolate base. Topped with a decadent semi-sweet chocolate and Andes mint ganache, this dessert is perfect for mint and chocolate lovers seeking a refreshing twist on classic cheesecake.

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

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 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

Instructions

Prepare 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; pulse until fully combined. Set aside 1 cup of the cookie crumb mixture. Press the remaining crumbs into the prepared pan, coming up halfway up the sides. Set aside.
Melt White Chocolate: Melt white chocolate chips in a large mixing bowl by microwaving in 30-second increments, stirring between each session until smooth. Allow to cool until no longer warm but still liquid.
Make Cheesecake Filling: Using a hand mixer, beat sugar, cream cheese, and flour into the melted white chocolate until smooth. Add peppermint extract and mix well; taste and adjust mint flavor if desired. Add eggs one at a time, stirring gently by hand until incorporated. Gently stir in sour cream and food coloring, adjusting to preferred shade.
Assemble Cheesecake: Pour half of the filling into the crust. Sprinkle the reserved 1 cup of cookie crumbs evenly over the filling. Top with remaining filling and smooth the surface.
Prepare Water Bath and Bake: Wrap the springform pan in aluminum foil and place it into a larger pan. Fill the outer pan with 1-inch deep water to create a water bath. Bake for 60 to 70 minutes until the top is dull, no longer shiny, yet still slightly jiggly.
Cool Cheesecake: Turn off the oven and leave the door closed for 20 to 30 minutes. Crack the oven door open and let the cheesecake cool inside for another hour. Then chill the cheesecake in the refrigerator for 2 to 3 hours.
Prepare Ganache: Combine semi-sweet chocolate chips and chopped Andes mints in a small bowl. Heat heavy cream until steaming and pour over the chocolate. Cover the bowl with a plate to trap heat; let sit for 5 minutes. Whisk until fully smooth and glossy. Allow to cool and thicken for 15 minutes, whisking occasionally.
Finish Cheesecake: Pour the thickened ganache over the chilled cheesecake. Spread gently to the edges with an offset spatula, allowing some to drip over the sides if desired. Create swirls in the ganache. Serve immediately or refrigerate for 2 hours up to overnight before serving.

Notes

Ensure white chocolate is cooled before mixing to avoid curdling the cream cheese.
Using a water bath prevents cracking and ensures an even, creamy cheesecake texture.
Adjust peppermint extract carefully, as it can be very strong.
Chilling times are important for setting the cheesecake properly before adding ganache.
For best results, use high-quality Oreo cookies and Andes mints.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Mint Cheesecake, Oreo Crust, Peppermint Cheesecake, White Chocolate Cheesecake, Andes Mint Dessert