Mint Chocolate Cheesecake
Has there ever been a more perfect combination than chocolate and mint? No, there’s not. Smooth rich chocolate combined with refreshing mint is just delectable...oh, and then I decided to throw in some Oreos too for the crust. I’d like to introduce you to my latest baking creation: Mint Chocolate Cheesecake!
Servings: 12
Calories: 607kcal
Ingredients
Chocolate Cheesecake
- 24 ounces Philadelphia cream cheese, softened to room temp
- 1 cup granulated sugar
- 10 ounces bittersweet chocolate
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 4 extra large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup heavy cream, at room temperature
Oreo Crust
- 1 package (1 pound 4 ounces) Mint Oreo cookie wafers
- 6 tablespoons salted butter
Mint Topping
- Cream filling from package of Mint Oreos
- 1 cup heavy cream
- 1 ½ teaspoons vanilla extract
- ½ cup granulated sugar
Instructions
Cheesecake Crust
- Preheat oven to 325℉
- Separate cream filling from cookie, for the entire package of Mint Oreos, and put in two separate bowls. Place all cookie wafers into a food processor and blend until fine crumbs…or roll them with a rolling pin.1 package (1 pound 4 ounces) Mint Oreo cookie wafers
- Melt 6 tablespoon of butter. In a bowl, pour melted butter over cookie crumbs, and mix together using a fork until the cookies and butter stick together a bit.6 tablespoons salted butter
- Grease the bottom and sides of a springform pan with butter and press the crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes. Remove crust from oven and let cool.
Cheesecake Batter
- Melt the chocolate. You can either do this in a bowl in the microwave at 15-second increments or melt it over a double boiler.10 ounces bittersweet chocolate
- Using a hand mixer or stand mixer, cream the cream cheese until smooth.24 ounces Philadelphia cream cheese, softened to room temp
- Add sugar, salt, and cocoa, and mix again.1 cup granulated sugar, ¼ teaspoon salt, ¼ cup cocoa powder
- Then, add the heavy cream and vanilla and mix until the batter is smooth.½ cup heavy cream, at room temperature, 1 ½ teaspoons vanilla extract
- Next, with the mixer turning, add the eggs one at a time, letting each incorporate into the batter before adding the next one.4 extra large eggs, at room temperature
- Finally, add the melted chocolate and mix one final time until all ingredients are incorporated into the batter and the color is consistent throughout.10 ounces bittersweet chocolate
- Pour the batter into the crust and smooth the top so it’s level.
- Bake at 325℉ for 1 hour or until there’s just a little jiggle left in the center when you shake it slightly.
- When the cheesecake has finished baking, turn off the oven but leave the cheesecake in there for another hour before placing it in the fridge.
Mint Topping
- Again, using your mixer, whisk together heavy cream, sugar, vanilla, and cream filling from all Mint Oreos, and mix until firm peaks.1 cup heavy cream, 1 ½ teaspoons vanilla extract, ½ cup granulated sugar, Cream filling from package of Mint Oreos
Putting It All Together
- Place your finished mint chocolate cheesecake in the fridge and allow to set and firm up for several hours or overnight.
- Once the cheesecake has cooled in the fridge, remove the ring from the springform pan and spread the mint topping over the entire top of the cake.
- Drizzle with melted chocolate and top with a few dollops of whipped cream.
- Garnish with mint leaves before serving.
Notes
- How to cut a cheesecake: The best way to cut a cheesecake into smooth slices is to use a sharp knife dipped in hot water. If you don't have a container large enough to dip a large knife into, then run the knife under hot tap water. Carefully rinse or wipe off the blade between each slice.
- How long does a cheesecake last? In my house, about 30 minutes...just kidding! In the refrigerator, a cheesecake wrapped in plastic wrap or aluminum foil will last 5 to 7 days.
- Can you freeze cheesecake? Absolutely! After the cheesecake has cooled on the counter, simply wrap it in plastic wrap, then aluminum foil, and keep in the freezer for up to 1 month. I can't speak for the topping, however, so just freeze the cheesecake itself, then make the topping after you've defrosted it. To defrost a cheesecake, just remove the foil (but leave the plastic wrap on) and place it in the fridge for 8 to 12 hours.
- Suggestion: If you enjoyed this dessert, you're gonna love our lemon raspberry cheesecake bars and our pumpkin cheesecake too!
Nutrition
Calories: 607kcal | Carbohydrates: 42g | Protein: 8g | Fat: 47g | Sodium: 316mg | Potassium: 285mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1465IU | Vitamin C: 1mg | Calcium: 102mg