Mint Chocolate Cheesecake
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Ingredients 1 cup Oreo cookie crumbs3 tablespoons sugar2 tablespoons butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup white baking chips, melted and cooled6 tablespoons creme de menthe1/4 cup all-purpose flour2 tablespoons creme de cacao1/2 teaspoon peppermint extract4 large eggs, lightly beaten1 cup coarsely crushed Oreo cookies (about 10 cookies)GANACHE:3/4 cup semisweet chocolate chips6 tablespoons heavy whipping cream View Recipe Directions Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon/pour remaining batter over top. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake. Nutrition Facts 1 slice: 518 calories, 33g fat (18g saturated fat), 116mg cholesterol, 296mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein. Originally published as Grasshopper Cookies ‘n’ Crème Cheesecake in Taste of Home October/November 2019 Recommended Video



Log in or Register to write a comment.