Chocolate Mint Cheesecake
A delightful dessert that combines rich chocolate flavor with refreshing mint, topped with a luscious ganache.
Ingredients
For the crust
- 2 cups classic Oreo cookie crumbs
- 1/4 cup granulated sugar
- 2 tablespoons salted butter, melted
For the cheesecake filling
- 1 cup white chocolate chips Melted and cooled slightly
- 24 ounces cream cheese At room temperature
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons peppermint extract
- 4 large eggs
- 1 cup sour cream
- 1/4 teaspoon gel-based green food coloring Optional for color
For the ganache
- 1 cup heavy whipping cream Heated until just boiling
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints Chopped
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine Oreo cookie crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan to create the crust.
- In a large mixing bowl, melt the white chocolate chips and let it cool slightly.
- Add cream cheese, granulated sugar, flour, peppermint extract, and eggs to the bowl. Beat until smooth and combined.
- Fold in the sour cream and green food coloring until well mixed.
Baking
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Ganache preparation
- For the ganache, heat the heavy whipping cream in a saucepan until just boiling, then pour it over the chocolate chips and Andes mints in a bowl.
- Let sit for 5 minutes and then stir until smooth.
- Spread the ganache over the chilled cheesecake.
- Chill again until set.
Serving
- Slice and enjoy your Chocolate Mint Cheesecake!
Notes
Serve your Chocolate Mint Cheesecake cold. You can add whipped cream or fresh mint leaves for presentation. To store, keep in the refrigerator for about 4-5 days or freeze for longer storage.