Description
A delightful dessert combining rich cheesecake flavors with Mint Oreos, perfect for mint lovers.
Ingredients
Scale
- 2 cups Mint Oreo crumbs (about 20 Oreos)
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 tablespoons mint extract
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 1/4 cups chopped Mint Oreos (about 15 Oreos)
- 1/2 cup chocolate sauce
- 4 oz semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- 1 cup heavy whipping cream, cold
- 4 tablespoons powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 8–10 Mint Oreos, cut in half, optional
Instructions
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. In a bowl, combine the Mint Oreo crumbs and melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes. Once done, set aside to cool and cover the outside of the pan with aluminum foil.
- Lower the oven temperature to 300°F (148°C). In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Add in the sour cream, mint extract, and vanilla extract, mixing well. Then, add the eggs one at a time, mixing slowly after each addition. Pour one-third of the filling into the crust and sprinkle with chopped Mint Oreos. Drizzle with chocolate sauce before adding the remaining filling. Bake the cheesecake in a water bath for 70-80 minutes. Turn off the oven and let it cool for 30 minutes with the door closed. Crack the door for another 30 minutes before refrigerating it.
- Carefully remove the cheesecake from the pan and place it on a serving platter. Make a ganache by pouring hot cream over the chocolate chips. Whisk until smooth, let it cool slightly, and pour it evenly over the cheesecake.
- In another bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract. Whip until stiff peaks form. Use a piping bag to decorate the cheesecake with the whipped cream and top with optional halved Mint Oreos.
- Refrigerate your Mint Oreo Cheesecake until you’re ready to serve. It’s best enjoyed within 4-5 days.
Notes
For best flavor and texture, chill the cheesecake for several hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, Mint Oreo, sweets, holiday treat