Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mint Chocolate Chip Cheesecake


Ingredients

Scale

For the crust

  • 24 Oreos (crushed into crumbs (I used Peppermint Oreos))
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (melted)

For the cheesecake

  • 16 oz. cream cheese (2 8 oz. blocks, room temperature)
  • 1 can (14 oz. sweetened condensed milk)
  • 2 teaspoons vanilla
  • 3 eggs (room temperature)
  • 1/3 cup chocolate chips (melted)
  • 1/2 cup Andes creme de menthe baking chips
  • 1/4 teaspoon peppermint extract
  • Green food coloring
  • 1 12 oz. jar hot fudge
  • Andes creme de menthe baking chips (to garnish)

Instructions

For the crust

  1. Preheat oven to 325°F.
  2. In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan. Set aside while you prepare the cheesecake filling.

For the cheesecake

  1. In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla.
  2. Divide batter in half. To one half, add in the 1/3 cup melted chocolate chips, stir until completely combined. Pour the chocolate batter into the prepared crust. To the other half, color with green food coloring to reach a pale, minty green color (remember, a little bit goes a long way!). Fold in the mint chips and peppermint extract. Pour mint chip batter evenly over the chocolate batter.
  3. Bake for 45-55 minutes until center is set. Take care not to over bake. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges, this will also help prevent cracking. Cover and refrigerate overnight before serving.
  4. Keep leftovers tightly wrapped in the refrigerator.