Mint Chocolate Cheesecake Recipe (Print Version)
# Ingredients:
→ Oreo Crust
01 -
20 standard Oreos
02 -
¼ cup (57g) unsalted butter, melted
→ Oreo Layer
03 -
12 Oreos, coarsely chopped
04 -
¼ cup (72g) hot fudge sauce
05 -
¼ teaspoon peppermint extract
→ Cheesecake Filling
06 -
32 ounces (900g) full fat cream cheese, room temperature
07 -
1 cup (200g) granulated sugar
08 -
8 ounces (226g) full fat sour cream, room temperature
09 -
1 tablespoon vanilla extract
10 -
2 teaspoons peppermint extract
11 -
1-2 drops green gel food coloring
12 -
4 large eggs, room temperature
→ Topping
13 -
1 cup (288g) hot fudge sauce
14 -
Homemade whipped cream (optional)
# Instructions:
01 -
Preheat oven to 325°F. Process Oreos into fine crumbs, mix with melted butter, and press into prepared 9-inch springform pan. Bake for 8 minutes.
02 -
Mix chopped Oreos with warmed hot fudge sauce and peppermint extract. Set aside.
03 -
Beat cream cheese until smooth, add sugar and combine. Mix in sour cream, extracts, and food coloring on low speed. Add eggs one at a time, mixing gently.
04 -
Pour ⅓ batter into pan, layer with Oreo mixture, then add remaining batter. Place in water bath using nested pan method.
05 -
Bake at 325°F for 80-105 minutes until center reads 145°F. Cool in oven for 1 hour, then on rack for 2 hours. Chill overnight.
06 -
Remove from pan, top with warmed hot fudge sauce. Serve immediately or chill to set topping. Add whipped cream if desired.
# Notes:
01 -
Use standard Oreos as double-stuffed varieties may weep during baking.
02 -
Room temperature ingredients are crucial for a smooth batter.
03 -
Can be frozen without topping for up to 3 months.