Name: Mint Chocolate Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mint Chocolate Cheesecake

1. 10 Oreo cookies, finely crushed (about 1 cup) -

2. 3 tablespoons sugar -

3. 2 tablespoons butter, melted -

4. Filling: -

5. 4 packages (8 ounces each) cream cheese, softened -

6. 1 cup sugar -

7. 1 cup white baking chips, melted and cooled -

8. 6 tablespoons creme de menthe -

9. 1/4 cup all-purpose flour -

10. 2 tablespoons creme de cacao -

11. 1/2 teaspoon peppermint extract -

12. 4 large eggs, room temperature, lightly beaten -

13. 10 Oreo cookies, coarsely crushed (about 1 cup) -

14. GANACHE: -

15. 3/4 cup semisweet chocolate chips -

16. 6 tablespoons heavy whipping cream -

How to cook deliciously - Mint Chocolate Cheesecake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.