Real Recipes From Real Home Cooks ®

junior mint cheesecake

(5 ratings)
Blue Ribbon Recipe by
Erin Ellefsen

When I had nothing in the fridge but a giant loaf of cream cheese and nothing in the cupboard but Oreos from a buy one get one free sale the only solution was to create a cheesecake.

Blue Ribbon Recipe

Creamy, flavorful and jam-packed with the essence of Junior Mints!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 10 -12
prep time 15 Min
cook time 10 Hr 10 Min
method Bake

Ingredients For junior mint cheesecake

  • 1 1/2 c
    mint sandwich cookies, crushed
  • 3 Tbsp
    unsalted butter
  • 2 1/2 lb
    cream cheese, softened to room temperature
  • 2 tsp
    pure vanilla extract
  • 3 Tbsp
    all purpose flour
  • 3 lg
  • 1 c
    sour cream
  • 8 oz
    melted semisweet chocolate
  • 2 lg
    boxes Junior Mints candy, frozen and chopped
  • 1 c

How To Make junior mint cheesecake

  • 1
    Preheat oven to 350 degrees F (if using a silver spring form pan, or 325 degrees F if using a dark nonstick spring form pan). Lightly grease pan.
  • 2
    In a mixing bowl, combine crushed cookies and the butter and mix well. Press onto the bottom of spring form pan and set aside.
  • 3
    In a large mixing bowl with an electric mixer, combine cream cheese, sugar, and vanilla and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Gently fold in Junior Mint pieces.
  • 4
    Pour the batter into prepared pan. Cover bottom of pan with foil to prevent water from seeping in and place in a shallow water bath. Bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.