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Mint Chocolate Cheesecake

Mint Chocolate Cheesecake – Lush, Refreshing & Irresistibly Decadent!
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A luxurious Mint Chocolate Cheesecake that combines minty freshness with rich chocolate flavor, perfect for any occasion.

Ingredients

Scale
  • 14 Oreo cookies
  • 8 mint Oreo cookies
  • 4 tablespoons butter, melted
  • 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 1.55 ounce Milk Chocolate Candy Bars, chopped
  • 2 to 4 drops green gel food coloring
  • 3/4 cup milk chocolate chips
  • 1/2 cup heavy cream (for ganache)
  • 1 cup heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon mint extract (for whipped cream)
  • 2 to 3 drops green gel food coloring (for whipped cream)
  • Andes Chocolate Mints

Instructions

  1. Preheat oven to 325 degrees.
  2. In a food processor, add in the Oreo cookies. Pulse until fine crumbs.
  3. Add the melted butter to the crumbs and pulse until coated.
  4. Dump the cookie crumbs into a 9-inch springform pan and press into the bottom.
  5. Bake for 10 minutes, then let cool.
  6. In a large bowl, beat cream cheese until creamy, scrape down sides.
  7. Beat in sugar until incorporated, scrape down sides.
  8. Mix in vanilla, mint extract, and eggs one at a time.
  9. Add sour cream, heavy cream, and food coloring; beat until evenly mixed.
  10. Stir in the chopped chocolate.
  11. Wrap the bottom of the springform pan with heavy tin foil. Place in a larger pan filled with 1 to 2 inches of hot water.
  12. Pour the cheesecake batter over the crust.
  13. Bake for 1 hour 20 minutes. Check doneness by wiggling; if it jiggles slightly in the middle, it’s done.
  14. Turn off the oven and let it cool inside with the door open.
  15. Chill in the fridge for at least 4 hours or preferably overnight.
  16. For ganache, microwave chocolate chips and heavy cream for 1 minute; stir and then microwave for 30 seconds more until smooth.
  17. Pour ganache over the cheesecake and chill for 30 minutes.
  18. For whipped cream, beat heavy cream until soft peaks form.
  19. Add powdered sugar, mint extract, and food coloring; beat until stiff peaks form.
  20. Pipe swirls of whipped cream on top and add Andes mints.
  21. Slice and serve! Store in the fridge.

Notes

  • For best results, refrigerate the cheesecake overnight.
  • Double wrap the springform pan to prevent water from leaking during baking.
  • Use room temperature ingredients for a smoother batter.

Nutrition

Find it online: https://www.spiritsdrink.com/mint-chocolate-cheesecake-recipe-delight/