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Mint Oreo Cheesecake
A creamy Mint Oreo Cheesecake served on a crisp Oreo cookie crust and made with no waterbath required! Top it off with a dark chocolate ganache and whipped cream for a decadent mint and chocolate treat!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●microwave
- ●food processor
- ●spatula
- ●saucepan
📝 Preparation Steps
1
To prepare the crust
2
preheat
3
Preheat oven to 350 degrees Fahrenheit and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside. Place 4 tablespoons butter in a microwave-safe bowl and heat until melted. Set aside.
butter4 tablespoons
4
press
5
Place 25 classic Oreo cookies in a food processor and pulse until cookies are pulverized to fine crumbs. Pour the cookie crumbs into the melted butter and stir until well-combined. Press evenly into the bottom and up the sides of your springform pan. Set aside.
classic Oreo cookies25butter4 tablespoons
6
For Mint Oreo Cheesecake:
7
beat
8
In a stand mixer (or in a large bowl with a hand-mixer), beat together on medium speed, 4 (8-ounce) packages softened cream cheese and 1 cup granulated sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well about ⏱️ 1-2 minutes, scraping down the sides. Stir in ¾ cup sour cream, 1 teaspoon vanilla extract and 1 teaspoon peppermint extract.
softened cream cheese4 (8-ounce) packagesgranulated sugar1 cupvanilla extract1 teaspoonpeppermint extract1 teaspoon
9
add
10
Add 4 room temperature large eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack). Stir in food Green food coloring until color is even.
room temperature large eggs4Green food coloring
11
pour
12
Use a spatula to stir in 15 broken Mint Oreos. Pour evenly into springform pan over Oreo crust.
broken Mint Oreos (these should be broken into pieces, but not crushed into fine crumbs)15
13
bake
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Bake at 350 degrees Fahrenheit for ⏱️ 40-45 minutes or until center is set but springs back to the touch (edges may just be beginning to turn golden brown).
15
cool
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Allow to cool to room temperature before transferring to refrigerator to chill completely (about ⏱️ 6 hours or overnight). Once cheesecake has cooled, prepare ganache.
17
Chocolate Ganache
18
heat
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Combine 1⅓ cup semi-sweet chocolate chips and ½ cup heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth about ⏱️ 2-3 minutes.
⅓ cup semi-sweet chocolate chips1
20
pour
21
Allow ganache to cool for ⏱️ 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream and slicing and serving.
whipped cream (for topping (optional))
Nutrition Facts
calories
183 kcal
fat Content
12 g
serving Size
1 serving
sugar Content
17 g
sodium Content
70 mg
protein Content
2 g
cholesterol Content
86 mg
carbohydrate Content
18 g
saturated Fat Content
7 g
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