Mint Chocolate Cheesecake
Creamy Mint Chocolate Cheesecake with chocolate Oreo crust, rich chocolate layer, and swirled mint cheesecake topping. Perfect homemade dessert with fresh mint garnish.
Equipment
- 9-inch springform pan
- Electric mixer
- Roasting pan for water bath
Ingredients
- 2 cups Oreo cookie crumbs about 24 cookies, crushed fine
- 5 tablespoons unsalted butter melted
- 32 oz cream cheese softened
- 1 1/4 cups granulated sugar divided
- 4 large eggs room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips melted and cooled
- 1 1/2 teaspoons peppermint extract
- 1/2 teaspoon Green gel food coloring
- 1 cup heavy whipping cream
- 8 oz semisweet chocolate chopped for ganache
- Mint chocolate candies or Andes mints chopped for garnish
- Fresh mint leaves for decoration
Instructions
- Preheat oven to 325°F. Wrap 9-inch springform pan in foil.
- Mix Oreo crumbs and melted butter, press into pan. Bake 10 minutes, cool.
- Beat cream cheese and 1 cup sugar smooth. Add eggs one by one.
- Divide batter: Stir melted chocolate and vanilla into half for chocolate layer.
- To other half, add peppermint extract, green coloring, sour cream, and remaining sugar for mint layer.
- Pour chocolate batter over crust. Dollop and swirl mint batter on top.
- Bake in water bath 60-70 minutes until edges set. Cool slowly in oven.
- Chill overnight. Make ganache: Heat cream, pour over chocolate, stir smooth, spread on top.
- Garnish with chopped candies and mint leaves. Slice and serve.
Notes
- Use room temperature ingredients to avoid lumps.
- Swirl lightly for marbled effect.
- Chill fully for best texture.