Chocolate Mint Cheesecake

5 from 5 votes

This chocolate mint cheesecake has a creamy mint cheesecake with a chocolate ganache topping, and an Oreo cookie crust! Made with peppermint extract, chocolate chips, and garnished with Andes candies, this cheesecake is bursting with mint and chocolate flavor. It's a great make ahead dessert!

Prep Time30

Cook Time1 50

Chilling time6

Total Time8 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 822kcal

Author: Heather Perine

Ingredients

For the crust:

35 Oreo cookies (regular or Mint)
5 Tablespoons (71 g) unsalted butter melted

For the cheesecake filling:

32 ounces (four 8-ounce) blocks cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
pinch salt
2 teaspoons peppermint extract
4 large eggs room temperature
⅔ cup (152 g) sour cream room temperature
⅔ cup (160 ml) heavy cream
1 cup (170 g) mini chocolate chips
Green food coloring: optional

For the ganache topping:

4 ounces semi-sweet or bittersweet chocolate chopped
½ cup (120 ml) heavy cream
Whipped cream optional
Andes mint candies chopped for garnish

Instructions

Make cookie crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make the cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter. 35 Oreo cookies 5 Tablespoons (71 g) unsalted butter
Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes. 32 ounces (four 8-ounce) blocks cream cheese 1 ½ cups (300 g) granulated white sugar
Add remaining ingredients. Add the salt and peppermint extent , beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and heavy cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. Using a rubber spatula, fold in mini chocolate chips and food coloring if using. pinch salt 2 teaspoons peppermint extract 4 large eggs ⅔ cup (152 g) sour cream ⅔ cup (160 ml) heavy cream 1 cup (170 g) mini chocolate chips Green food coloring: optional

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much lightly tent the top with foil.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator overnight.

Make chocolate ganache:

Chop chocolate into fine pieces and place into a heatproof bowl. 4 ounces semi-sweet or bittersweet chocolate
Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir. ½ cup (120 ml) heavy cream
After 5 minutes, whisk until smooth.
Pour over the cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.
Cut into slices and serve with chopped andes candies. I also love serving with some whipped cream.

Notes

Storage: Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they're stored in the fridge.
Freezing: Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you're freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
Cream Cheese: I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don't use tub type. Also, soften your cream cheese at room temperature before you start mixing ingredients.

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