Mint Chocolate Chip Cheesecake

Recipe Rating:	2 Ratings5
Categories:	Cakes, Cookies, Chocolate, Other Desserts, For Kids
Keywords:	butter, cheesecake, Cream, lemon, eggs, cheese, corn, food, green, chips, sugar, white, Vanilla, chip, sour, flour, juice, mint, Syrup, mini, heavy, Oreo, unsalted, extract, double, dark, Coloring, purpose, pure, stuf, bittersweet
Serves:	8 - 10
Prep Time:	7 Hr 20 Min
Cook Time:	1 Hr

Ingredients

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

Pinched by hellchell1, and 56 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

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

Directions

Preheat oven to 350 degrees F.

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.

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.

Bake 1 hour. Turn oven off, crack door & let cheesecake sit in oven 1 hour (this prevents cracking & nice smooth texture). Refrigerate 4 hours.

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.

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.

Chill 1 hour or until serving. Run metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.

Comments

12 comments

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Kimmi Knippel... KimmiK

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Becky Graves BeckyG1

Jan 27, 2013

Kimmi,
You did it again!! I love mint! Especially Mint Brownies!

Kimmi Knippel... KimmiK

Jan 27, 2013

LOL! Thanks!

Dawn Lungstrom emit1961

Jan 27, 2013

Are you using liquid food coloring in the decorating step?

Kimmi Knippel... KimmiK

Jan 27, 2013

Yes, both are liquid food coloring.

Dawn Lungstrom emit1961

Jan 27, 2013

that's interesting, and you don't have trouble with the chocolate freezing up when you add it?

Kimmi Knippel... KimmiK

Jan 28, 2013

Freezing up?

Dawn Lungstrom emit1961

Jan 28, 2013

Yes. When you add liquid to melted chocolate it "freezes up" or gets very stiff and sandy...not good. Wastes the chocolate as you can not do any more with it at that point.
I take it you haven't experienced this? How/when do you add the liquid for the white choc. chips?

Kimmi Knippel... KimmiK

Jan 28, 2013

No, I have never had that happen & I have been baking for 26 years. After you melt it, just add the food coloring & mix well.

Dawn Lungstrom emit1961

Jan 28, 2013

Why Does Chocolate Seize? I said freeze, my bad....
Anyway food coloring's first ingredient is water...so...this is what I was referring to in my earlier post. Please don't be offended I am simply asking questions to learn, not to judge.

Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When the melted chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of chocolate.

Happy Baking....

Kimmi Knippel... KimmiK