Chocolate Mint Cheesecake with White Chocolate and Andes Mints Recipe

Introduction

This Chocolate Mint Cheesecake is a delightful dessert combining rich cream cheese, refreshing peppermint, and layers of chocolate. Its Oreo crust and smooth white chocolate filling make it a crowd-pleaser perfect for any special occasion.

Ingredients

• 2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20 ounce package)
• ¼ cup granulated sugar
• 2 tablespoons salted butter (melted)
• 1 cup white chocolate chips (melted and cooled)
• 24 ounces cream cheese (softened)
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons peppermint extract
• 4 eggs
• 1 cup sour cream
• ¼ teaspoon gel based green food coloring (or to preference)
• 1 cup semi-sweet chocolate chips
• 5 ounces Andes mints (removed from wrapper and broken into pieces)
• 1 cup heavy whipping cream

Instructions

1. Step 1: Preheat the oven to 325°F. Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
2. Step 2: Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments, stirring between each until smooth. Set aside to prepare the crust.
3. Step 3: Pulverize Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter, then pulse a few more times until fully combined.
4. Step 4: Set aside 1 cup of the cookie crumb mixture. Press the remaining crumbs into the prepared springform pan, coming up the sides about halfway. Set aside.
5. Step 5: To the cooled white chocolate (no longer warm but still liquid), use a hand mixer to beat in sugar, cream cheese, and flour until smooth.
6. Step 6: Add peppermint extract and mix. Taste and add more if desired.
7. Step 7: Add eggs one at a time, stirring gently by hand until fully incorporated.
8. Step 8: Gently stir in the sour cream, then add green food coloring until the desired shade is reached.
9. Step 9: Pour half the filling into the crust. Sprinkle the reserved 1 cup of cookie crumbs over the filling. Top with remaining filling and smooth out the surface.
10. Step 10: Wrap the springform pan in aluminum foil and place it in a larger pan. Pour hot water into the larger pan to create a 1-inch water bath around the cheesecake.
11. Step 11: Bake for 60 to 70 minutes until the top is slightly dull and the center jiggles slightly.
12. Step 12: Turn off the oven, close the door, and let the cheesecake rest inside for 20 to 30 minutes.
13. Step 13: Crack the oven door open and leave the cheesecake inside for an additional hour.
14. Step 14: Chill the cheesecake in the refrigerator for 2 to 3 hours before adding ganache.
15. Step 15: For the ganache, combine semi-sweet chocolate chips and chopped Andes mints in a bowl.
16. Step 16: Heat heavy cream until steaming and pour it over the chocolate and mints. Cover the bowl to trap heat and let sit for 5 minutes.
17. Step 17: Whisk until smooth and glossy. Let the ganache cool and thicken for about 15 minutes, whisking occasionally.
18. Step 18: Pour the ganache over the chilled cheesecake. Use an offset spatula to spread to the edges, allowing some to drip over if desired, and create swirls in the ganache.
19. Step 19: Serve immediately or chill again for 2 hours up to overnight before serving.

Tips & Variations

• For a stronger mint flavor, increase the peppermint extract gradually to taste.
• Use a water bath to prevent cracking by wrapping the pan tightly with foil to avoid leaks.
• Swap Andes mints for your favorite mint chocolates for a different twist.
• Allow the ganache to fully cool before spreading for smoother application.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slightly, bring slices to room temperature before serving, or enjoy chilled. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute the Oreo cookies with chocolate graham crackers, chocolate wafer cookies, or any other chocolate cookie crumbs you prefer.

How do I prevent the cheesecake from cracking?

Using a water bath during baking helps regulate temperature and moisture, which reduces cracking. Also, avoid overbaking and allow the cheesecake to cool gradually in the oven.

Chocolate Mint Cheesecake with White Chocolate and Andes Mints Recipe

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★★★★★

4.7 from 62 reviews

• Author: Aiden
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This decadent Chocolate Mint Cheesecake features a rich Oreo cookie crust layered with a creamy mint-infused white chocolate cheesecake filling. It’s baked in a water bath for a smooth, velvety texture and topped with a luscious ganache made from semi-sweet chocolate chips and Andes mints, creating a perfect balance of minty chocolate goodness. Ideal for festive occasions or any time you crave a refreshing twist on classic cheesecake.

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Ingredients

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Crust

• 2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20 ounce package)
• ¼ cup granulated sugar
• 2 tablespoons salted butter, melted

Cheesecake Filling

• 1 cup white chocolate chips, melted and cooled
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons peppermint extract
• 4 eggs
• 1 cup sour cream
• ¼ teaspoon gel based green food coloring (or to preference)

Ganache Topping

• 1 cup semi-sweet chocolate chips
• 5 ounces Andes mints, removed from wrapper and broken into pieces
• 1 cup heavy whipping cream

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Instructions

1. Prepare the crust: Preheat your oven to 325°F. Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray. Pulverize the Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter and pulse a few times until the mixture is combined well. Set aside 1 cup of this mixture for topping later. Press the remaining crumbs evenly into the bottom and halfway up the sides of the prepared pan. Set aside while you prepare the filling.
2. Melt white chocolate: Carefully melt the white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each until smooth and fully melted. Allow it to cool so it’s no longer warm but still liquid.
3. Make cheesecake filling: Using a hand mixer, beat the softened cream cheese, granulated sugar, and flour into the cooled white chocolate until smooth and creamy. Add peppermint extract and mix well. Taste and adjust mint flavor if desired. Add eggs one at a time, gently stirring after each until fully combined. Fold in sour cream and then add green food coloring gradually until you achieve your desired shade.
4. Assemble cheesecake layers: Pour half of the cheesecake filling into the crust. Sprinkle the reserved 1 cup of cookie crumbs evenly over this layer. Top with the remaining cheesecake filling and spread smoothly.
5. Bake in water bath: Wrap the outside of the springform pan with one or two layers of aluminum foil to prevent water leaks. Place the wrapped pan into a larger pan and pour in hot water to reach about 1 inch up the sides of the cheesecake pan, creating a water bath. Bake for 60 to 70 minutes, until the surface appears dull and slightly jiggly in the center.
6. Cool cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 20 to 30 minutes. Then crack open the oven door and let it rest inside for an additional hour. Remove from oven and chill in the refrigerator for 2 to 3 hours before adding ganache.
7. Prepare ganache: Combine semi-sweet chocolate chips and chopped Andes mints in a heatproof bowl. Heat the heavy cream until steaming (not boiling), then pour over the chocolate and cover the bowl with a plate to trap the heat. Let sit for 5 minutes. Whisk the mixture until smooth and glossy. Allow ganache to cool and thicken for about 15 minutes, whisking occasionally.
8. Top cheesecake with ganache: Pour the thickened ganache over the chilled cheesecake. Use an offset spatula to spread it evenly to the edges, allowing some to drip down the side if desired. Create decorative swirls in the ganache as it cools.
9. Serve or chill: Serve the cake immediately or refrigerate for 2 hours to overnight to firm up the ganache before slicing and serving.

Notes

• Using a water bath ensures gentle, even baking for a smooth cheesecake texture with no cracks.
• Adjust peppermint extract cautiously; it is potent and can overpower the cheesecake if too much is added.
• Allow white chocolate to cool before mixing with cream cheese to prevent curdling or lumps.
• Wrap the springform pan securely in foil to prevent water from leaking into the cheesecake during baking.
• Chilling the cheesecake for several hours enhances flavor and helps the ganache set properly.
• If you prefer, substitute classic Oreos with mint-flavored Oreos for extra mintiness in the crust.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Mint Cheesecake, Oreo Crust, White Chocolate Cheesecake, Mint Dessert, Homemade Cheesecake