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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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