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!
Servings: 12 slices
Ingredients
Oreo Crust
- 4 tablespoons butter
- 25 classic Oreo cookies
Mint Oreo Cheesecake
- 4 (8-ounce) packages softened cream cheese
- 1 cup granulated sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 4 room temperature large eggs
- Green food coloring optional (I recommend using gel food colorings as they are much more vibrant, I only needed 2 drops for this whole cheesecake)
- 15 broken Mint Oreos these should be broken into pieces, but not crushed into fine crumbs
Chocolate Ganache (optional)
- 1⅓ cup semi-sweet chocolate chips
- ½ cup heavy cream
- whipped cream for topping (optional)
Instructions
To prepare the crust
- 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.
- 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.
For Mint Oreo Cheesecake:
- 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.
- 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.
- Use a spatula to stir in 15 broken Mint Oreos. Pour evenly into springform pan over Oreo crust.
- 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).
- Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight). Once cheesecake has cooled, prepare ganache.
Chocolate Ganache
- 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.
- 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.
Nutrition
Calories: 183kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 70mg | Potassium: 48mg | Sugar: 17g | Vitamin A: 430IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.3mg
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