Mint Chocolate Delight (Printer-Friendly)
Creamy cheesecake layered with Oreo crust, Andes mints, chocolate ganache, and mint whipped cream.
# The Ingredients You'll Need:
→ Crust
01 -
30 Oreo cookies (340 grams)
02 -
1/4 cup (56.5 grams) unsalted butter, melted
→ Cheesecake
03 -
32 ounces (908 grams) cream cheese, room temperature
04 -
1 cup (198 grams) granulated sugar
05 -
2/3 cup (151 grams) sour cream, room temperature
06 -
2 teaspoons vanilla extract
07 -
1 1/2 teaspoons mint or peppermint extract
08 -
1/4 teaspoon salt
09 -
4 large eggs, room temperature
10 -
Several drops of green food coloring
11 -
1 cup (150 grams) finely chopped Andes mints
→ Ganache
12 -
1 cup (170 grams) chocolate chips or chopped chocolate
13 -
3/4 cup (170 grams) heavy cream
14 -
Pinch of salt
→ Whipped Cream
15 -
3/4 cup (170 grams) heavy cream
16 -
2 tablespoons confectioners' sugar
17 -
1/4 teaspoon mint or peppermint extract
18 -
2 to 3 drops green food coloring
19 -
Andes Chocolate Mints or Oreo cookies, for decorating
# Step-by-Step Instructions:
01 -
Preheat oven to 350 °F. Crush Oreos into fine crumbs using a food processor or by hand. Mix crumbs with melted butter until combined. Press mixture firmly along bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then reduce oven temperature to 325 °F.
02 -
Using an electric mixer with a whisk attachment, beat cream cheese and sugar until creamy, about 2-3 minutes. Add sour cream, vanilla extract, mint extract, and salt, mixing until incorporated. Lightly beat eggs in a separate bowl. Gradually add eggs in quarters to the mixture, mixing gently each time to avoid overmixing. Add green food coloring drop by drop until desired color is reached. Fold in chopped Andes mints thoroughly.
03 -
Wrap the springform pan with three layers of aluminum foil or place it inside a larger 10-inch pan to create a water bath. Pour the cheesecake batter into the Oreo crust.
04 -
Place the springform pan in the water bath by adding hot water halfway up the sides of the springform pan. Bake at 325 °F for 70 minutes until edges are set but center jiggles slightly. Turn off oven and leave cheesecake inside with door ajar for 30 minutes. Remove from oven, let cool to room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
05 -
Combine chocolate and heavy cream in a microwave-safe bowl. Heat on 50% power for 1 minute, stir, and repeat until smooth and fully combined. Let cool for 5 minutes before pouring over chilled cheesecake. Spread ganache evenly and chill for 30 minutes to set.
06 -
Whisk heavy cream, confectioners' sugar, mint extract, and green food coloring using a mixer until stiff peaks form. Pipe whipped cream atop the ganache layer and decorate with Andes mints or Oreo cookies as desired.
# Extra Tips:
01 -
Use room temperature ingredients to ensure smooth mixing. Avoid overmixing the batter to prevent cracking. Bake until the cheesecake center gently jiggles or reaches 145 °F internally. Store refrigerated up to 5 days or freeze up to 3 months.