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Oreo Mint Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 480 minutes
  • Yield: 12-16 servings 1x

Description

Creamy, mint-infused cheesecake with an Oreo crust, optional chocolate ganache, and Andes mint chips. Perfect for any celebration!

Ingredients

Scale
  • 36 Oreo cookies, finely crushed (about 3 cups)
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • 32 ounces (4 packages) cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 4 large eggs
  • 1 cup crushed Oreo cookies (about 12 cookies)
  • 1/2 cup Andes mint baking chips
  • Green food coloring (optional, for a more vibrant mint color)
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • Whipped cream
  • Mini Oreo cookies
  • Andes mint baking chips, chopped

Instructions

  1. Prepare the Oreo Crust:
  2. Crush the Oreos: Place the Oreo cookies in a food processor and pulse until they are finely crushed into crumbs. Alternatively, you can place them in a large zip-top bag and crush them with a rolling pin. Make sure there are no large chunks remaining.
  3. Combine with Butter: In a medium bowl, combine the crushed Oreo crumbs and the melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
  4. Press into Pan: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even and compact crust. Make sure to press it firmly against the bottom and slightly up the sides of the pan. This will help prevent the cheesecake filling from seeping underneath.
  5. Pre-bake the Crust (Optional): For a sturdier crust, you can pre-bake it in a preheated oven at 350°F (175°C) for 8-10 minutes. This step is optional but recommended. Let the crust cool completely before adding the filling.
  6. Make the Cheesecake Filling:
  7. Cream the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer (either a stand mixer or a hand mixer) on medium speed until smooth and creamy. This is a crucial step! Make sure there are no lumps of cream cheese remaining. Scrape down the sides of the bowl as needed.
  8. Add Sugar: Gradually add the granulated sugar to the creamed cheese, beating on medium speed until well combined and the mixture is light and fluffy. Again, scrape down the sides of the bowl to ensure everything is evenly incorporated.
  9. Incorporate Heavy Cream and Extracts: Add the heavy cream, vanilla extract, and peppermint extract to the mixture. Beat on low speed until just combined. Be careful not to overmix at this stage, as overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
  10. Add Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. It’s important not to overmix after adding the eggs. Overmixing will incorporate too much air and can lead to a cracked cheesecake.
  11. Fold in Oreo Crumbs and Mint Chips: Gently fold in the crushed Oreo cookies and Andes mint baking chips into the cheesecake batter using a spatula. Be careful not to overmix; just combine until the ingredients are evenly distributed throughout the batter.
  12. Add Green Food Coloring (Optional): If you want a more vibrant mint green color, add a few drops of green food coloring to the batter and gently fold it in until you achieve the desired shade. Be careful not to add too much, as it can affect the taste and texture.
  13. Bake the Cheesecake:
  14. Prepare the Water Bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake during baking. Place the wrapped springform pan inside a larger roasting pan.
  15. Pour in the Batter: Pour the cheesecake batter into the prepared Oreo crust, spreading it evenly.
  16. Add Hot Water: Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from cracking and ensures even baking.
  17. Bake: Bake in a preheated oven at 325°F (160°C) for 65-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The baking time may vary depending on your oven, so keep an eye on it.
  18. Turn off Oven and Let Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
  19. Refrigerate: Remove the cheesecake from the water bath and carefully remove the foil. Let the cheesecake cool completely on a wire rack before refrigerating for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.
  20. Make the Chocolate Ganache (Optional):
  21. Heat the Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer. Do not boil.
  22. Pour over Chocolate: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for 1 minute to soften the chocolate.
  23. Stir Until Smooth: Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
  24. Cool Slightly: Let the ganache cool slightly before pouring it over the cheesecake. This will help it to thicken slightly and prevent it from running off the sides.
  25. Assemble and Garnish:
  26. Remove from Pan: Once the cheesecake is completely chilled, carefully remove it from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the sides.
  27. Add Ganache (Optional): If using, pour the slightly cooled chocolate ganache over the top of the cheesecake, spreading it evenly.
  28. Garnish: Garnish the cheesecake with whipped cream, mini Oreo cookies, and chopped Andes mint baking chips, if desired. Get creative with your garnishes!
  29. Slice and Serve: Slice the Oreo Mint Cheesecake and serve chilled. Enjoy!

Notes

  • Softening the cream cheese is crucial for a smooth cheesecake filling. Make sure it’s at room temperature before starting.
  • Don’t overmix the batter, especially after adding the eggs, to prevent cracking.
  • The water bath is essential for even baking and preventing cracks. Make sure the foil is tightly sealed to prevent water from seeping in.
  • Cooling the cheesecake gradually in the oven and then refrigerating it overnight is important for the best texture and flavor.
  • Adjust the amount of peppermint extract to your preference.
  • Feel free to get creative with the garnishes!
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes

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Find it online: https://butdelicious.com/oreo-mint-cheesecake/