Description
Indulge in this refreshing Mint Oreo Cheesecake, perfect for any mint chocolate lover! With a rich, creamy filling and a crunchy Oreo crust, it’s a delightful dessert that’s sure to impress.
Ingredients
Scale
- Crust:
- 2 cups Oreo cookie crumbs (about 24 cookies)
- 1/4 cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup chopped mint Oreo cookies
- 1 teaspoon mint extract
- Green food coloring (optional)
- Topping:
- Whipped cream
- Extra chopped mint Oreo cookies
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- In a medium bowl, mix together Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
- Gently fold in chopped mint Oreo cookies. Add mint extract and green food coloring, if desired, and mix until evenly distributed.
- Pour the cheesecake filling over the prepared crust, spreading evenly.
- Place the pan in a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-65 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
- Before serving, top with whipped cream and extra chopped mint Oreo cookies.
Notes
For best results, chill the cheesecake overnight for a firmer texture.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
