Mint Oreo Cheesecake

With St. Patrick’s Day fast approaching, I thought I’d share a recipe for a wonderful minty chocolate cheesecake that’s not overly green! It’s delicious any time of year, but if you add a few green sprinkles, then  it’s the perfect finale to your St. Patrick’s Day feast. The secret to the minty flavor is Mint Oreos. The flavor of the cookies is strong enough that you don’t need to add any mint extract. Mint is tricky; it can be a fine line between delicious flavor, and feeling like you’ve just brushed your teeth!

To get just the right texture for the cheesecake it needs a few hours to cool in the fridge. I’m usually a late night baker, so I just keep this refrigerated overnight. With the chocolate crust, cake and topping, this can be a little intense, so I slice this pretty thin, and I like to serve it with a side of fresh whipped cream.

I got the adorable shamrock sprinkles from Baker’s Party Shop. I think they’re the perfect touch for the holiday. I know some people go all out on March 17, but I prefer my celebrations to be mostly food related! We’re on Spring Break, so no worries about getting pinched for not wearing green. We’ll be feasting on Irish Stew (we had our corned beef meal last week!) and probably some mint shakes! Since I don’t drink, I’m pretty boring when it comes to green beverages!

Mint Oreo Cheesecake

Ingredients:

  • 1 1/2 c. crushed Mint Oreos
  • 1/4 c. melted butter
  • 3 x  8 oz. packages Cream Cheese
  • 3/4 c. Sugar
  • 3 Eggs
  • 1 tsp. Vanilla
  • 1 cup chocolate chips, melted
  • 1 1/2  c. Mint Oreo Pieces
  • 1c. heavy cream
  • 1/2 c. chocolate chips

Instructions:

  1. Combine cookie crumbs and melted butter and press into a springform pan and bake at 350º for 10 minutes.
  2. Cream together cream cheese and sugar.
  3. Add eggs, one at a time, mixing after each addition.
  4. Mix in vanilla.
  5. Stir in melted chocolate chips.
  6. Add Oreo pieces
  7. Bake at 425º for ten minutes and then lower the temperature to 250º for 45 minutes.
  8. Put it in the fridge overnight or for a few hours.
  9. When the cake is cool, make the ganache.
  10. Heat the heavy cream in a heavy sauce pan just until bubbles for around the edges.
  11. Remove pan from heat and whisk in 1/2 c. chocolate chips.
  12. Whisk until smooth.
  13. Poor over the top of the cake, top with sprinkles,  and return to fridge for an hour.
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