mint chocolate chip cheesecake

Name: Mint Chocolate Chip Cheesecake
Prep time: 7 h 20 min
Cook time: 1 h
Yield: 8
Ingredients: CRUST:; 1 1/2 package(s) oreo double stuf cookies, including the stuf, crushed; 1 cup(s) butter, unsalted, room temperature; CHEESECAKE:; 2 - 8 oz package(s) cream cheese, room temperature; 8 ounce(s) heavy cream, cold; 1 cup(s) sugar; 8 ounce(s) sour cream; 2 x large eggs; 1/4 cup(s) all purpose flour; 2 tablespoon(s) pure vanilla extract; 1/8 - 1/4 teaspoon(s) mint extract; - green food coloring, enough to make it a light minty green color; 1 teaspoon(s) lemon juice; 3/4 cup(s) chocolate chips, mini; 2 tablespoon(s) all purpose flour; GANACHE:; 1/2 cup(s) bittersweet chocolate chips; 1/4 cup(s) heavy whipping cream; 3 tablespoon(s) corn syrup, dark; 1/8 teaspoon(s) mint extract; DECORATION:; 1/4 cup(s) white chocolate chips; - green food coloring, enough to make it a light minty green color

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmm! From my old recipes (from High School foods class (culinary arts) with my own special little perks)!!!!! LOL!

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(2 ratings)

yield 8 - 10

prep time 7 Hr 20 Min

cook time 1 Hr

Ingredients For mint chocolate chip cheesecake

CRUST:
1 1/2 pkg

oreo double stuf cookies, including the stuf, crushed
1 c

butter, unsalted, room temperature
CHEESECAKE:
2 - 8 oz pkg

cream cheese, room temperature
8 oz

heavy cream, cold
1 c

sugar
8 oz

sour cream
2 x lg

eggs
1/4 c

all purpose flour
2 Tbsp

pure vanilla extract
1/8 - 1/4 tsp

mint extract
green food coloring, enough to make it a light minty green color
1 tsp

lemon juice
3/4 c

chocolate chips, mini
2 Tbsp

all purpose flour
GANACHE:
1/2 c

bittersweet chocolate chips
1/4 c

heavy whipping cream
3 Tbsp

corn syrup, dark
1/8 tsp

mint extract
DECORATION:
1/4 c

white chocolate chips
green food coloring, enough to make it a light minty green color

How To Make mint chocolate chip cheesecake

1
Preheat oven to 350 degrees F.

2
CRUST: Melt butter in a pan over low heat, then stir in the crushed cookies & cookie filling. Press the mixture evenly onto bottom & sides of a 10" or 11" springform pan. Set aside.
3
FILLING: Beat together cream cheese, heavy cream, sugar, sour cream, eggs, flour, extracts, food coloring & lemon juice until combined. In a bowl, add chips & 2 tbsp flour; toss chips to coat (this will prevent them from sinking to the bottom of the cake). Fold chips into batter. Pour into pan.
4
Bake 1 hour. Turn oven off, crack door & let cheesecake sit in oven 1 hour (this prevents cracking & nice smooth texture). Refrigerate 4 hours.
5
GANACHE: In a microwavable bowl, microwave ganache ingredients on HIGH 45 seconds, stir. Microwave again another 45 seconds; stir until smooth. Spread over top of cheesecake only. Refrigerate 1 hour.
6
DECORATION: Melt white chocolate until smooth; add food coloring; mix well. In a pastry bag fitted with small - medium writing tip; starting 1/2" from edge of cheesecake, make circles - each 1/2" smaller until you reach center. With a clean toothpick; from center of cheesecake drag toothpick to edge of cheesecake (wipe the toothpick with each drag); do this 7 more times.
7
Chill 1 hour or until serving. Run metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.
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