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Mint Chocolate Cheesecake

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small; otherwise they have a tendency to rise to the top. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours + chilling
  • Makes
    16 servings


  • 1 cup Oreo cookie crumbs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup white baking chips, melted and cooled
  • 6 tablespoons creme de menthe
  • 1/4 cup all-purpose flour
  • 2 tablespoons creme de cacao
  • 1/2 teaspoon peppermint extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup coarsely crushed Oreo cookies (about 10 cookies)
  • 3/4 cup semisweet chocolate chips
  • 6 tablespoons heavy whipping cream


  • 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 remaining batter over top. Place springform pan in a larger baking pan; add 1 in. 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.

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  • Cheesecake
    Sep 15, 2020

    Who in their right mind would create such an abomination, ruining everything good about cheesecake

  • Allison
    Sep 14, 2020

    Fantastic cheesecake and super easy to make. Very well-behaved recipe. You would swear there was mint in the ganache because it takes on the flavor so well. I think this will be my go-to cheesecake when I need a "fancier" dessert. 75 minutes was a touch too long in my oven. I think next time, I'll back it down to 70, and add a bit more of the crushed oreos in the middle.

  • phalanmac
    Feb 18, 2020

    Nicole: You can find creme de menthe in your grocery store where the wine and other alcohol is kept.

  • David
    Feb 7, 2020

    First Cheesecake I've backed that didn't crack and I've done water baths on most of them. Swapped the Oreo crust for a chocolate shortbread and used broken bits of Andes mints in the middle. Just needs to chill overnight and put the ganache on. I'll update after i have a slice or two. Thank You

  • smwilliams
    Dec 9, 2019

    Time consuming but awesome recipe. I substituted gluten free chocolate oreo like sandwiches for crust. So good.

  • Kevin
    Nov 24, 2019

    No comment left

  • rena 55
    Nov 13, 2019 delicious and so pretty! A hit at my party!

  • Nicole
    Oct 25, 2019

    Where can you get the creme de stuff

  • L.
    Oct 25, 2019

    Looks wonderful! Can I use chocolate chips in place of the white chocolate?

  • christian
    Sep 17, 2019

    i love it