Mint Chocolate Cheesecake (Print Version)
# Ingredients:
→ Oreo Base
01 -
1/4 cup (57g) unsalted butter, melted
02 -
20 regular-sized Oreos
→ Cookie Layer
03 -
1/4 teaspoon peppermint flavoring
04 -
1/4 cup (72g) warm hot fudge
05 -
12 Oreos, roughly chopped
→ Cream Cheese Mix
06 -
4 large eggs, at room temperature
07 -
1-2 drops green food gel
08 -
2 teaspoons mint extract
09 -
1 tablespoon vanilla flavoring
10 -
8 ounces (226g) sour cream, softened
11 -
1 cup (200g) white sugar
12 -
32 ounces (900g) cream cheese, softened
→ Garnish
13 -
Optional homemade whipped cream
14 -
1 cup (288g) hot fudge, warmed
# Instructions:
01 -
Heat oven to 325°F. Grind up the Oreos until crumbly, stir in the butter, and press it all into a 9-inch springform pan. Bake for about 8 minutes.
02 -
Stir together the chunky Oreos, mint, and warm fudge. Put it to the side until needed.
03 -
Whip the cream cheese until velvety, then sprinkle in sugar and mix. Add sour cream, extracts, then food gel dye. Stir in eggs one by one at a low pace.
04 -
Pour about 1/3 of the cheese batter into the pan, scatter the cookie layer, then top with the rest of the batter. Use a water bath by nesting smaller pans into a bigger one.
05 -
Bake at 325°F for 80 to 105 minutes, stopping when the thermometer hits 145°F in the center. Let the cake cool inside the oven for an hour, then take it out to cool for 2 hours before chilling overnight.
06 -
Take cake out of the pan, drizzle with warm hot fudge, and serve right away. You can also leave it to chill and set. Add whipped cream on top if you'd like.
# Notes:
01 -
Stick to regular Oreos. Doubling the filling might make them soggy in the oven.
02 -
Ingredients at room temperature make blending much smoother.
03 -
Skip the toppings and freeze for up to 3 months if needed.