Description
A rich and creamy mint chocolate cheesecake with an Oreo crust, perfect for any occasion!
Ingredients
Scale
- 28 Oreo cookies (divided)
- 1/4 cup (60g) unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon peppermint extract
- Few drops green food coloring
- 3 large eggs
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (90g) mini chocolate chips
Instructions
- Prepare the Base:
Preheat your oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter and press into the bottom of a 9-inch springform pan to form a crust. Set aside. - Make the Filling:
Beat the cream cheese and sugar together in a large bowl until smooth and creamy. Add in peppermint extract and green food coloring, mixing until combined and colored evenly. Add eggs one at a time, beating well after each addition. Gently fold in the mini chocolate chips and 8 chopped Oreos. - Assemble and Bake:
Pour the cream cheese mixture over the prepared crust. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until the center is set and the edges begin to lightly brown. Turn off the oven and allow cheesecake to cool with the oven door slightly open for 1 hour. - Chill and Serve:
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight. Run a knife around the edge of the cheesecake before removing the sides of the pan. - Decorate:
Top with whipped cream, additional Oreos, and chocolate shavings as desired.
Notes
- For a smoother texture, ensure that all ingredients are at room temperature before beginning.
- Avoid overmixing the batter to prevent cracks on the cheesecake surface.
- To easily cut clean slices, use a warm knife and wipe it clean between cuts.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice