🍫🌿 Chocolate Mint Cheesecake
Rich, creamy mint cheesecake on an Oreo crust, finished with silky chocolate ganache and plenty of chopped Andes Mints.
Prep: 25 min | Bake: 55–65 min | Chill: 6+ hrs | Serves: 12–14
Ingredients
Oreo Crust
- 2 cups Oreo cookie crumbs
- ¼ cup granulated sugar
- 2 tbsp salted butter, melted
Mint Cheesecake
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 cup white chocolate chips, melted and slightly cooled
- 1–2 tsp peppermint extract
- 4 large eggs
- 1 cup sour cream
- Green gel food coloring, as desired
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1 cup heavy whipping cream
- 5 oz Andes Mints, chopped
Directions
- Make the crust: Heat oven to 325°F. Mix Oreo crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Make the filling: Beat cream cheese and sugar until smooth. Mix in flour and peppermint extract. Add eggs one at a time, mixing just until combined. Blend in sour cream, melted white chocolate, and enough green coloring for a pale mint color.
- Bake: Pour filling over the crust. Bake 55–65 minutes, until the edges are set but the center still has a slight wobble.
- Chill: Cool completely, then refrigerate for at least 6 hours, preferably overnight.
- Make the ganache: Heat heavy cream until steaming. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
- Finish: Spread ganache over the chilled cheesecake and generously sprinkle with chopped Andes Mints. Chill another 20–30 minutes before slicing.
🍫 Creamy, chocolatey, minty, and loaded with candy pieces in every slice!
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