Description
Indulgent mint oreo cheesecake promises a delightful journey through creamy, chocolatey bliss. Cool mint and rich chocolate layers create a dessert that dazzles taste buds and leaves guests craving more.
Ingredients
Scale
Mint Oreo Cheesecake
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup chopped mint Oreo cookies
Crust Ingredients:
- 2 cups (240 grams) Oreo cookie crumbs
- 1/4 cup (57 grams) unsalted butter, melted
Additional Ingredients:
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- Green food coloring (optional)
- Whipped cream (for topping)
- Extra chopped mint Oreo cookies (for topping)
Instructions
- Prepare the baking environment by heating the oven to 325F (163C). Carefully protect a 9-inch springform pan with aluminum foil, ensuring complete exterior coverage.
- Create a crisp foundation by combining Oreo cookie crumbs with melted butter. Press the mixture firmly into the pan’s base, creating a compact layer. Chill in the refrigerator to set the crust.
- Craft the creamy filling by whipping softened cream cheese with sugar until silky smooth. Incorporate eggs individually, ensuring thorough integration after each addition.
- Enhance the mixture by blending vanilla extract, sour cream, and heavy cream until perfectly uniform. Gently introduce chopped mint Oreo cookies, maintaining a delicate texture.
- Infuse the filling with vibrant mint extract and optional green food coloring, stirring until evenly distributed throughout the mixture.
- Transfer the filling onto the chilled crust, spreading carefully to create an even surface with smooth edges.
- Establish a water bath by placing the springform pan inside a larger roasting pan. Fill the outer pan with hot water, reaching approximately halfway up the springform’s sides.
- Bake for 55-65 minutes, monitoring until the center sets with a subtle jiggle. Allow the cheesecake to cool gradually within the oven, leaving the door slightly ajar for one hour.
- After initial cooling, refrigerate the cheesecake for a minimum of 4 hours or overnight to achieve optimal texture and flavor development.
- Prior to serving, embellish with billowy whipped cream and additional chopped mint Oreo cookies for a delightful presentation.
Notes
- Chilling the crust helps prevent crumbling and creates a sturdy base for the creamy filling.
- Use room temperature cream cheese to ensure a smooth, lump-free mixture that blends perfectly.
- Gentle folding of Oreo cookies prevents breaking them into tiny pieces, maintaining delightful cookie chunks throughout the cheesecake.
- Water bath technique prevents cracking and ensures even, gentle baking for a silky-smooth texture.
- Add food coloring gradually to control the mint green shade, achieving a natural pastel look.
- Replace mint Oreos with regular Oreos for a classic version, offering versatility for different taste preferences.
- Make ahead and freeze for up to 2 weeks, wrapped tightly in plastic wrap, for convenient dessert preparation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes (including baking and cooling in oven)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490 kcal
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 115 mg