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Home Recipes Dishes & Beverages Cheesecakes

Mint Chocolate Cheesecake

Name: Mint Chocolate Cheesecake
Prep time: 8 h
Cook time: 1 h 15 min
Total time: 9 h 15 min
Yield: 16 servings.
Ingredients: 10 Oreo cookies, finely crushed (about 1 cup); 3 tablespoons sugar; 2 tablespoons butter, melted; FILLING:; 4 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1 cup white baking chips, melted and cooled; 6 tablespoons creme de menthe; 1/4 cup all-purpose flour; 2 tablespoons creme de cacao; 1/2 teaspoon peppermint extract; 4 large eggs, room temperature, lightly beaten; 10 Oreo cookies, coarsely crushed (about 1 cup); GANACHE:; 3/4 cup semisweet chocolate chips; 6 tablespoons heavy whipping cream

7 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 1-1/4 hours + chilling

Makes

16 servings

Updated: Jun. 30, 2023

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small; if they're too large they have a tendency to rise to the top. —Sue Gronholz, Beaver Dam, Wisconsin

Mint Chocolate Cheesecake Recipe photo by Taste of Home

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Ingredients

10 Oreo cookies, finely crushed (about 1 cup)
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
10 Oreo cookies, coarsely crushed (about 1 cup)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts

1 slice: 518 calories, 33g fat (18g saturated fat), 116mg cholesterol, 296mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.

Mint Chocolate Cheesecake

Ingredients

Directions

Nutrition Facts

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