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The Not-So Green Monster: Mint Chocolate Cheesecake

June 8, 2010

Why is cheesecake great? The reasons are endless. It contains cream cheese, it has cheese in the name, it has cake in the name, and oh, it’s super fattening. I don’t care, though — I still love it.

Not only do I love cheesecake, but I love the combined flavors of mint and chocolate. So, logically, made a mint chocolate cheesecake and it was the best choice I have ever made. Seriously. Like, in my life.

Mint Chocolate Cheesecake

You’ll need:

  • 16 Oreos
  • Four 8 oz. blocks of cream cheese (I used 1/3 less fat, just to cut some caloric corners)
  • 1 cup sugar
  • 4 T flour
  • 1 tsp vanilla
  • 4 eggs
  • 1/2 cup sour cream (I also used lite sour cream)
  • 8 oz. chocolate mint candies (i.e. Andes mints, Bliss chocolate mints, etc.)
  • 6 oz. semi-sweet bakers chocolate (they come in 1 oz. blocks)
  • 3/4 cup heavy cream
  • 1 T creme de menthe (or peppermint extract, but that’s more expensive)
  • Spring-form pan
  • Oven
  • Refrigerator
  • Food processor or blender
  • Optional: Stand mixer (If you don’t have one, you’ll need muscles)

Time to make: Approx. 7 hours (not continuous, there’s a ton of waiting)


1. Preheat oven to 325 degrees. Liberally spray inside of spring-form pan with cooking spray. In your food processor or blender, pulse Oreos until chopped into crumbs. Pour Oreos into spring-form pan, pressing them firmly into the bottom of the pan (don’t worry about the sides, it won’t work in this type of pan). Crush any stubborn Oreos that did not feel like being broken apart in the blender. Or eat them. Bake crust for 10 minutes in oven (keep oven on after this is done).

2. Mix cream cheese, sugar, flour and vanilla in a bowl or stand mixer. Mix until well-blended, and then some – about 3 minutes. Add eggs one at a time, mixing about 2 minutes. Add sour cream and mix until smooth.

3. Pour half of the cream cheese on top of the Oreo crust. Cut chocolate mint candies into quarters and sprinkle on top of first cream cheese layer (I have some leftover Oreos, which were mint Oreos, so I crushed those up and sprinkled them in, too). Add second layer of cream cheese, finishing off the bowl. Bake in oven at 325 for 60 minutes. To make sure it’s done, you should make sure the middle isn’t too wiggly – the sides will get firm first, and the middle will be behind, so try to make sure that it’s firm enough with your eyeballs before taking it out. After it’s done, let sit 3 hours, until cooled.

4. After a long as tummy-rumbling wait, combine chocolate, creme de menthe and heavy cream in a bowl. Stick in the microwave for 30 seconds, mixing and putting it back for 30 second until blended. You can also use your stovetop to double-boil this, but microwaving is just easier. Just make sure not to stick it in there for a chunk of minutes, as it will burn the chocolate — yes, I know from experience.

5. Pour chocolate mixture on top of cheesecake — this should cover up all of the cracks that formed in the cheesecake when it was baked. Put in fridge for 4 hours or overnight (sorry, something this good means you have to wait!). Enjoy in the morning for breakfast, or after it’s firm.

Yeah, you'll wanna take a slice out of this baby!

One Comment leave one →
  1. June 10, 2010 12:02 pm

    Oh, my! It looks scrumptuous! I like your intuitive and personal blog for cheesecake. The little pointers: “make sure that it’s firm enough with your eyeballs before taking it out” is helpful especially to inexperienced bakers. I am not sure how young rumbling stomachs will endure the 4 hour chill time…may need to eat a heavy breakfast before the baking commences. Cheesecake with any kind of chocolate is my favorite desert. Nice work! I like how the chocolate shines!

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