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Chocolate Mint Cheesecake Recipe

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★★★★★

5 from 68 reviews

This decadent Chocolate Mint Cheesecake features a rich Oreo crust layered with creamy peppermint-infused cheesecake filling, topped with a luscious white chocolate and Andes mint ganache. Baked in a water bath for a smooth, silky texture, this dessert perfectly balances cool mint and indulgent chocolate, making it an irresistible treat for special occasions or holiday celebrations.

Ingredients

Scale

Crust

  • 2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20 ounce package)
  • ¼ cup granulated sugar
  • 2 tablespoons salted butter, melted

Filling

  • 1 cup white chocolate chips, melted and cooled
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons peppermint extract
  • 4 eggs
  • 1 cup sour cream
  • ¼ teaspoon gel-based green food coloring (or to preference)
  • 1 cup semi-sweet chocolate chips
  • 5 ounces Andes mints, removed from wrapper and broken into pieces

Ganache

  • 1 cup heavy whipping cream

Instructions

  1. Prepare Crust: Preheat your oven to 325°F. Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray. Pulverize the Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter to the crumbs and pulse until fully combined. Reserve 1 cup of this crumb mixture for topping.
  2. Form Crust: Press the remaining crumb mixture evenly into the bottom and about halfway up the sides of the prepared springform pan. Set aside.
  3. Melt White Chocolate: Microwave the white chocolate chips in 30-second increments, stirring well between each, until completely melted and smooth. Let it cool until it is still liquid but no longer warm to the touch.
  4. Make Cheesecake Filling: Using a hand mixer, beat sugar, softened cream cheese, and flour into the cooled white chocolate until smooth. Mix in peppermint extract, tasting to adjust mint flavor as desired.
  5. Add Eggs: Incorporate the eggs one at a time, stirring gently by hand after each addition until fully combined.
  6. Mix Remaining Filling Ingredients: Gently fold in sour cream and then add the gel-based green food coloring, adjusting to reach your preferred color.
  7. Assemble Cheesecake Layers: Pour half of the cheesecake filling into the crust. Evenly sprinkle the reserved 1 cup of Oreo crumbs over the filling, then top with the remaining cheesecake filling, smoothing the surface.
  8. Prepare Water Bath and Bake: Wrap the springform pan with foil and place it in a larger pan. Add a 1-inch deep layer of water into the larger pan to create a water bath. Bake for 60 to 70 minutes until the cheesecake looks dull, is no longer shiny on top, and is still slightly jiggly.
  9. Cool in Oven: Turn off the oven and keep the door closed for 20 to 30 minutes. Then crack the oven door open and leave the cheesecake inside for an additional hour.
  10. Chill Cheesecake: Remove from oven and refrigerate for 2 to 3 hours to set before adding the ganache.
  11. Prepare Ganache: Combine semi-sweet chocolate chips and broken Andes mints in a heatproof bowl. Heat heavy cream until steaming and pour over the chocolate and mints. Cover and let sit for 5 minutes to melt.
  12. Whisk Ganache: Remove the cover and whisk the mixture until smooth and glossy. Continue whisking occasionally as it cools and thickens for about 15 minutes.
  13. Top Cheesecake: Pour the thickened ganache over the chilled cheesecake. Use an offset spatula to spread it to the edges, allowing some ganache to drip over the sides if desired. Create swirls in the ganache using the spatula.
  14. Serve or Chill: Serve immediately or refrigerate for 2 hours up to overnight for a firmer ganache and enhanced flavors before serving.

Notes

  • Ensure white chocolate is cooled before mixing with cream cheese to prevent curdling.
  • Using a water bath helps prevent cracks and creates a creamy texture in the cheesecake.
  • Adjust peppermint extract according to your taste preference for stronger or milder mint flavor.
  • Wrap the springform pan well with foil to prevent water from leaking into the cheesecake during baking.
  • Allow the ganache sufficient time to thicken so it spreads smoothly and holds texture.
  • For best results, chill cheesecake overnight after adding ganache to let flavors fully meld.

Keywords: Chocolate Mint Cheesecake, Oreo Crust, Peppermint Dessert, White Chocolate Cheesecake, Andes Mint Ganache, Holiday Cheesecake

Find it online: https://flavorsbymaya.com/chocolate-mint-cheesecake-recipe/