Mint Oreo Cheesecake Delight (Print Version)
# Ingredients:
→ Oreo Crust
01 -
2 cups Mint Oreo crumbs (about 20 Oreos)
02 -
1/4 cup unsalted butter, melted
→ Mint Oreo Filling
03 -
24 oz cream cheese, room temperature
04 -
1 cup (207g) sugar
05 -
3 tbsp (24g) all-purpose flour
06 -
1 cup (230g) sour cream, room temperature
07 -
1 1/2 tbsp mint extract
08 -
2 tsp vanilla extract
09 -
4 large eggs, room temperature
10 -
2 1/4 cups (210g) chopped Mint Oreos (about 15 Oreos)
11 -
1/2 cup (120ml) chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
12 -
Green gel icing color, optional
→ Chocolate Ganache Topping
13 -
4 oz (113g) semi-sweet chocolate chips
14 -
6 tbsp (90ml) heavy whipping cream
→ Chocolate Whipped Cream
15 -
1 cup (240ml) heavy whipping cream, cold
16 -
4 tbsp (29g) powdered sugar
17 -
3 tbsp (21g) natural unsweetened cocoa powder
18 -
1 tsp vanilla extract
19 -
8–10 Mint Oreos, cut in half, optional
# Instructions:
01 -
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in.
02 -
Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Add sour cream, mint extract, and vanilla extract; mix on low speed until combined. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed. Pour a third of the cheesecake filling into the crust and spread evenly. Add chopped Oreos evenly over the filling, then drizzle chocolate sauce. Add the remaining cheesecake filling and spread evenly. Avoid jostling the cheesecake to prevent Oreos from surfacing.
03 -
Place the springform pan inside a larger pan and pour warm water into the outer pan to reach halfway up the springform pan. Bake for 1 hour 10–20 minutes. The center should be set but still jiggly. Turn off the oven, leaving the door closed for 30 minutes, then crack the door for another 30 minutes to cool slowly. Remove the cheesecake from the oven and water bath, then refrigerate for 5–6 hours or overnight until firm.
04 -
To make the ganache, microwave the heavy whipping cream until it just starts to boil. Pour over chocolate chips, let sit for 2–3 minutes, then whisk until smooth. Allow to cool slightly, then spread over the cheesecake. For whipped cream, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form. Pipe whipped cream onto the cheesecake's outer edge. Optionally garnish with Mint Oreo halves between the piped swirls. Refrigerate until ready to serve.
# Notes:
01 -
Cheesecake is best consumed within 4–5 days. Store in an airtight container in the fridge or freeze in a double layer of plastic wrap and foil for up to 3 months.