Description

Mint Chocolate Cheesecake is a rich and creamy dessert featuring a minty Oreo crust, a green-tinted mint cheesecake filling with chocolate chunks, topped with chocolate ganache and whipped cream.

Ingredients

For the Crust:

14 Oreo cookies

8 mint Oreo cookies

4 tablespoons butter, melted

For the Cheesecake Filling:

24 ounces cream cheese, room temperature

1 1/4 cups granulated sugar

1/2 teaspoon vanilla extract

1 teaspoon mint extract

4 large eggs

1 cup sour cream

1/2 cup heavy cream

6 Hershey’s Milk Chocolate Candy Bars, chopped

2 to 4 drops green gel food coloring

For the Ganache:

3/4 cup milk chocolate chips

1/2 cup heavy cream

For the Whipped Cream:

1 cup heavy cream

2 tablespoons powdered sugar

1/4 teaspoon mint extract

2 to 3 drops green gel food coloring

Andes Chocolate Mints for garnish

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Instructions

Preheat the oven to 325°F (163°C).
Prepare the crust: Pulse the Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined, then press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Prepare the cheesecake filling: Beat cream cheese until creamy, add sugar, and mix until combined. Add vanilla extract, mint extract, and eggs one at a time, mixing after each addition. Stir in sour cream, heavy cream, and green gel food coloring until evenly distributed. Fold in chopped chocolate.
Assemble and bake: Wrap the springform pan bottom tightly with heavy-duty tin foil. Place the pan in a larger pan, add hot water to the larger pan (1-2 inches deep), and spray the sides of the springform pan with nonstick cooking spray. Pour the cheesecake batter over the crust. Bake for 1 hour and 20 minutes, or until the center slightly jiggles. Let cool in the oven with the door slightly ajar before refrigerating for at least 4 hours or overnight.
Prepare the ganache: Microwave chocolate chips and heavy cream in a microwave-safe bowl for 1 minute. Stir and microwave additionally for 30-second intervals until smooth. Pour over the chilled cheesecake and allow to set for at least 30 minutes.
Prepare the whipped cream: Beat heavy cream until soft peaks form, then add powdered sugar, mint extract, and green gel food coloring. Continue beating until stiff peaks form. Pipe whipped cream onto the cheesecake and garnish with Andes Chocolate Mints.

Notes

Make sure all ingredients are at room temperature for smoother mixing.

Refrigerate the cheesecake overnight for the best texture and flavor.

Use heavy-duty tin foil to prevent water from seeping into the cheesecake during baking.

Adjust the green gel food coloring to achieve your preferred shade of green.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460