Mint Chocolate Cheesecake

4.50 from 2 votes

This vibrant colored Mint Chocolate Cheesecake is great for any chocolate mint lover. It has a mint chocolate oreo crust, a green mint cheesecake filling with bits of milk chocolate folded into it.

Prep Time35

Cook Time1 20

Chill Time8

Total Time9 55

Servings: slices

Author: Miranda Couse

Ingredients

Crust

14 Oreos
8 mint Oreos
4 tablespoons butter melted

Cheesecake Filling

24 ounces cream cheese room temperature
1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon mint extract
4 large eggs
1 cup full-fat sour cream
1/2 cup heavy cream
2 to 4 drops green gel food coloring
6 Hershey's 1.55 ounce Milk Chocolate Candy Bars chopped

Ganache

3/4 cup milk chocolate chips
1/2 cup heavy whipping cream

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon mint extract
2 to 3 drops green gel food coloring
Andes Chocolate Mints

Instructions

Crust

Preheat oven to 325 degrees. Lightly spray the sides and bottom of a 9-inch springform pan with nonstick baking spray. Place a 3-inch wide strip of parchment paper against the sides of the pan.
In a food processor, add in the 14 Oreos and 8 mint Oreos Pulse until the oreo cookies are a fine crumb.
Add the melted 4 tablespoons butter into the oreo cookie crumbs and pulse a couple of times until the butter has coated all of the crumbs
Dump the cookie crumbs into the prepared springform pan. Press the crumbs firmly and evenly into the bottom of the pan.
Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Cheesecake Filling

In a large mixing bowl, add in the 24 ounces cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
Add the 1 1/4 cups granulated sugar in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.
Add the 1/2 teaspoon vanilla extract, 1 teaspoon mint extract, and the 4 large eggs one at a time into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl.
Add in the 1 cup full-fat sour cream, 1/2 cup heavy cream, and 2 to 4 drops green gel food coloring and beat until the food color is evenly distributed.
Stir in the chopped 6 Hershey's 1.55 ounce Milk Chocolate Candy Bars until evenly distributed.
Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with 1 to 2 inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
Spray the sides of the springform pan with nonstick cooking spray.
Pour the cheesecake batter on top of the oreo cookie crust.
Place in the oven. Let the cheesecake bake for 1 hour 25 minutes to 1 hour 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat, open the oven door, and leave it ajar. Let the cheesecake cool in the oven.
Place into the fridge and chill overnight until firm.

Ganache

In a microwave-safe bowl, add in the 3/4 cup milk chocolate chips and 1/2 cup heavy whipping cream. Microwave for 1 minute and stir until the heavy cream is incorporated. Microwave one more time for 30 seconds and stir until the ganache comes together and is smooth.
Pour onto the cheesecake. Chill for at least 30 minutes. You can do this before it chills in the fridge for 4 hours or overnight as well.

Whipped Cream

In a large mixing bowl, add in the 1 cup heavy whipping cream. Beat on medium until soft peaks form.
Add in the 2 tablespoons powdered sugar, 1/4 teaspoon mint extract, and 2 to 3 drops green gel food coloringBeat until stiff peaks form.
Add the whipped cream in a piping bag fitted with the 1M tip.
Pipe swirls on the top of the chilled cheesecake. Add the Andes chocolate mints on top of each swirl of whipped cream.
Slice and serve! Store in the fridge.

Notes

You can use 22 Oreo cookies of the same flavor if you don't want to buy two packs.

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition