Crazy for Crust

60
Nov 04

Cookies and Mint Chip Cheesecake

Thanks to PHILADELPHIA Cream Cheese, I am brining you this amazing Cookies and Mint Chip Cheesecake, your new favorite decadent dessert this holiday season!

Cookies and Mint Chip Cheesecake | crazyforcrust.com

Ohhh. Emmmm. Geee. This cheesecake. You guys. Best cheesecake I’ve ever made. And I should know, I made this one twice for you before I had complete success.

It’s mint. And Oreo. And mint ganache. And chip.

Seriously, let’s all say it together. Ohhhhh Emmmmm Geeeeeee.

Cookies and Mint Chip Cheesecake | crazyforcrust.com

This cheesecake is rich. It’s creamy. It’s got an Oreo crust. There are mint and chocolate chips floating amid the rich cheesecake. There’s mint ganache. There are more Oreos. This cheesecake is decadent to the nth degree, and it’s perfect for any party. Or, a random Tuesday. Grab a fork, it’s what I did.

This cheesecake starts with one of my favorite crusts: Oreo. I swear, I could eat an entire plate of just the crust. Who needs the cheesecake?

Oh, um, I do. Because it’s fabulous.

Now, I know cheesecake can be finicky. So I’m going to give you some great tips today for making the perfect cheesecake (which is, er, this one.)

Cookies and Mint Chip Cheesecake (11 of 17)

The basis of every cheesecake is, well, the cheese. The cream cheese, to be exact. And when I think about cream cheese, I think about Philadelphia Cream Cheese. To create the perfect cheesecake, I always like to “bring out the silver” because it’s the best. It’s just fact.

Philadelphia Cream Cheese has been an American Favorite for years because of their commitment to developing a quality product. Did you know that they get their milk from local dairy farmers and that the cream cheese is farm to fridge in just six days? I had no idea it was that fresh! There are no preservatives in Philadelphia Cream Cheese and all their products use real ingredients.

I wanted to make a cheesecake that was so decadent it would be perfect for the holidays. Can you believe it’s November already? This cheesecake is so good you could serve it for Thanksgiving and no one would miss the pumpkin pie, I promise. And it will totally complete any Christmas dessert table.

Seriously – best cheesecake EVER.

Cookies and Mint Chip Cheesecake | crazyforcrust.com

First tip about making cheesecake: all your ingredients need to be room temperature. This includes your cream cheese, sour cream, and your eggs. Leave them out for several hours before you make your cheesecake. Otherwise it will be lumpy. The only way I’ve found to make a really creamy, lump-free cheesecake is to use room temperature ingredients. And if you have a stand mixer (like a KitchenAid), use it.

So, I mentioned I made this twice. I had three major problems during my first run. One, I used peppermint extract, which I like…but not in cheesecake. It tasted very fake.

Two, I used green food coloring to make it look minty. Green in the pan was slime once it was baked. Not good.

And three, the worst of all the cheesecake problems: cracking. Now, normally I wouldn’t mind the cracking so much, because I knew I was covering it in ganache, but combined with the other two issues, it was the straw that broke the camels back.

Version #2 was much better. Why? A few reasons. First, I ditched the exact and food coloring. The mint flavor comes from the chopped Creme de Menthe candies (Andes mints) in the batter and in the mint ganache. It’s a much more natural and yummy mint flavor.

The second reason it succeeded? Because I did what I knew I should have done in the first place: a water bath. Now, before you get scared, baking a cheesecake in a water bath is easy. It just takes a little know-how, which I’m going to show you right now.

Cookies and Mint Chip Cheesecake (1 of 17)

This cheesecake, as most cheesecakes are, is baked in a springform pan (mine is a 9″ pan). The sides release and come off the pan after the cheesecake is cooled, but the bottom stays attached to the crust. Because the pan comes apart, there are seams. Those seams have to be covered in a water bath or water can leak into your pan.

It’s simple to create a water barrier: foil. Use two sheets of foil bigger than your pan. Wrap the bottom in the foil, and be sure to wrap the foil up the sides almost to the top of the rim. This will insure that no water will get into your cheesecake.

When you’re ready to bake, add your pan to a large roasting pan. Place it in the hot oven. Then use a kettle or something similar to pour boiling water into the large pan around the cheesecake.

Do NOT attempt to add the water to the pan and then transfer it to the oven. You will spill boiling hot water all over yourself. Pan goes in the oven first.

Cookies and Mint Chip Cheesecake (2 of 17)

Then you bake it for an hour and fifteen minutes, and then let it cool for an hour with the oven off and the door propped open. Do not move it. After an hour, carefully remove it from the oven to cool to room temperature, cover it with plastic wrap, and chill overnight. It needs to set for at least 12 hours, but more is better.

Then you make your mint chocolate ganache. Yes, I said mint ganache. I swear, I had to fight Jordan and her straw off this ganache. It’s so good, I wanted to eat it with a spoon.

The ganache is simple: just more mini chocolate chips and chopped Creme de Menthe candies. (I used Andes mints that I chopped, but you can find them already chopped in the baking aisle this time of year.) The ganache is the perfect amount of chocolate and mint.

Here is a tip for making ganache: use a microwave safe measuring cup. Add your heavy cream and chocolate to the measuring cup and microwave it for 30 seconds. Whisk it a little. If the chocolate is not melted enough, microwave for another 15 seconds, then whisk again. By this time it should be almost there, but you can microwave it once more for 15 seconds if you need to. Then let it chill until it’s the consistency you desire. If it gets too hard, just microwave it for a few seconds to loosen it up.

Cookies and Mint Chip Cheesecake | crazyforcrust.com

Simply pour the ganache over your cheesecake and top with more chopped Oreos. Then die and go to heaven.

(And, again, topping your cheesecake with ganache is awesome because if it does crack…who cares? No one will see it!)

I ate two slices of this cheesecake then had to freeze it. Problem is, I know where it’s hidden in the freezer.

It’s not going to last long.

Cookies and Mint Chip Cheesecake | crazyforcrust.com

Seriously. Ohhhh emmmm geeeee.

Cookies and Mint Chip Cheesecake

Cookies and Mint Chip Cheesecake

Ingredients

    For the Crust
  • 30 chocolate sandwich cookies (such as Oreos)
  • 4 tablespoons butter, melted
  • For the Cheesecake
  • 3-8ounce packages Philadelphia Cream Cheese, room temperature
  • 1 1/3 cups sugar
  • 16 ounces sour cream, room temperature
  • 5 eggs, room temperature
  • 1/4 cup + 1 tablespoon flour, divided
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 1/2 cup creme de menthe candies, chopped (I used Andes Mints, you can also use the Andes Mint Chips you can find at some grocery stores. One 4.6 ounce package of Andes Mints is about 1 cup when chopped.)
  • For the Mint Chocolate Ganache
  • 1/2 cup chocolate chips
  • 1/3 cup creme de menthe candies, chopped (whatever is left from when you made your cheesecake)
  • 3/4 cup heavy cream
  • More Oreos for garnish, chopped (about 10)

Instructions

  1. Preheat oven to 325F. Wrap a 9” or a 9 1/2” springform pan in two layers of foil, making sure it’s covered at least halfway up the pan (on the outside). Spray the inside of the pan with cooking spray.
  2. Crush cookies in a food processor. Stir in melted butter and then press into the bottom and about 1” up the sides of the prepared pan.
  3. Place a kettle or pan of water on to boil. This is for your water bath.
  4. It is very important that all your ingredients are room temperature. This will help avoid lumps in the cheesecake!
  5. Beat cream cheese in a stand mixer fitted with the paddle attachment. Beat until smooth. Scrape down the sides of your mixing bowl. Add sour cream and sugar and beat until smooth, scraping down the sides of the mixing bowl (and the paddle) often. Add eggs, vanilla, and 1/4 cup flour and beat until completely mixed, again scraping the sides of the bowl often. Be sure you are scraping the bottom too, I know batter and cream cheese often gets trapped in that small space at the bottom of my Kitchen Aid bowl.
  6. Place mini chocolate chips and chopped creme de menthe candies in a small bowl and add 1 tablespoon flour and mix gently with your fingers to coat. This is to help the chips not all sink to the bottom of your cheesecake. Fold gently into cheesecake mixture with a spatula.
  7. Pour cheesecake mixture into your prepared pan. Place the pan in a large rectangular pan (I used a roasting pan). Place pan on a rack in the middle of the hot oven. Carefully pour your boiling water around the cheesecake pan so that it comes up about 1/3 of the way. This will help your cheesecake cook evenly.
  8. Bake for 1 hour and 15 minutes, prop open oven and let cheesecake sit inside for one hour. Remove carefully, cool completely, cover and the chill for at least 12 hours before continuing.
  9. While the cheesecake is chilling, make your mint chocolate ganache. Here is how I like to make ganache: add heavy cream to a microwave safe measuring cup. Add mini chocolate chips and creme de menthe pieces and microwave for about 30-60 seconds. I like to start at 30 seconds, whisk, then do increments of 15 seconds, whisking after each, until the mixture is smooth and all the chocolate is melted. Chill to set, about an hour or two. It should be pourable but not thick like frosting. If it’s too thick that means it’s chilled too long, but you can just microwave it for a few seconds and stir to loosen it up.
  10. When ready to assemble cheesecake, spread about half the ganache mixture on top of the cheesecake. You’ll have some leftover, you can use that for serving. Top with more some chopped Oreos, if desired. Note: the Oreos will get stale after being on the cake for awhile. Do this right before serving.
  11. Store cheesecake in refrigerator.
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Philadelphia is teaming up with recipe and lifestyle experts to provide recipes and entertaining tips to make your holidays better and add a fresh spin on holiday desserts. Get more recipes and tips at CheesecakeCheer.com!

And if you need other cheesecake ideas for the holidays, check these out (and check out my Crazy for Cheesecake Pinboard!)

Cinnamon Spice Cheesecake Bars

Cinnamon Spice Cheesecake Bars (4 of 7)w

Anniversary Cheesecake

Anniversary Cheesecake

Baileys Irish Creamer Cheesecake Pie

Baileys-Irish-Creamer-Cheesecake-Pie01words

Sweets from friends:
Peanut Butter Cup Cheesecake by Inside BruCrew Life
Chocolate Cheesecake with Praline Sauce by Dieter’s Downfall
Lemon White Chocolate Cheesecakes by Something Swanky

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This post may be linked to all of these parties.

I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.

60 Responses to “Cookies and Mint Chip Cheesecake”

  1. Laura @ Lauras Baking Talent posted on November 4, 2013 at 2:19 pm (#)

    This looks amazing… Great idea for thanksgiving dessert :)

    Reply

  2. Averie @ Averie Cooks posted on November 4, 2013 at 2:39 pm (#)

    What a masterpiece! That crust, the filling, the chopped cookies, the mint/cooling against the smooth creaminess of the cream cheese, now this would make for an impressive holiday dessert!

    Reply

  3. Jackie posted on November 4, 2013 at 3:26 pm (#)

    Oh yummy! :o)

    Reply

  4. Gerry @ Foodness Gracious posted on November 4, 2013 at 3:56 pm (#)

    Mmmmm cheesecake! My favorite creamy treat :)

    Reply

    • Dorothy Kern replied on November 4th, 2013 at 6:01 pm

      Fast becoming mine too Gerry!

      Reply

  5. Jenn posted on November 4, 2013 at 3:56 pm (#)

    WOW! Stunning :)

    Reply

  6. Mom posted on November 4, 2013 at 4:30 pm (#)

    Wow, it’s beautiful, Dorothy!

    Reply

    • Dorothy Kern replied on November 4th, 2013 at 6:01 pm

      Thanks! :) xo There’s some in the freezer….

      Reply

  7. Stephanie @ Back For Seconds posted on November 4, 2013 at 4:45 pm (#)

    I didn’t hear anything after Mint Ganache…this is pure heaven! Pinning!!

    Reply

    • Dorothy Kern replied on November 4th, 2013 at 6:00 pm

      Thanks for the pin Stephanie!

      Reply

  8. Nancy P.@thebittersideofsweet posted on November 4, 2013 at 5:49 pm (#)

    I would have a hard time only eating two before I

    Reply

  9. Whitney @ The Newlywed Chefs posted on November 4, 2013 at 5:54 pm (#)

    What a beautiful photo! Love this recipe!

    Reply

  10. sally @ sallys baking addiction posted on November 4, 2013 at 5:54 pm (#)

    I am floored by how amazing this from-scratch cheesecake is, Dorothy. Cheesecake is NO easy task. Especially getting cheesecake right. I made 4 disaster cheesecakes for my cookbook until I found the right one. Water baths – always the answer. They work!

    Such a stunning dessert!

    Reply

    • Dorothy Kern replied on November 4th, 2013 at 6:00 pm

      Thanks Sally! This is going to be my forever recipe! :)

      Reply

  11. Erin | The Emerging Foodie posted on November 4, 2013 at 6:00 pm (#)

    Oh wow. This looks absolutely delicious. What an incredible combination. I am literally tasting it now. Shoot! Also, these photographs are stunning!

    Reply

  12. Teresa posted on November 4, 2013 at 6:08 pm (#)

    Oh, my gosh, I can’t just quickly pin this recipe without stopping by and saying how gorgeous it is! This dessert looks (and I’m sure it tastes) spectacular. You can send some my way anytime! :)

    Reply

  13. Lucy @ Bake Play Smile posted on November 4, 2013 at 6:23 pm (#)

    Oh my goodness! I think I have died and gone to cheesecake heaven! This looks totally amazing! I’ll be pinning this recipe and whipping it up for Christmas! Thanks :-)

    Reply

  14. Heather @ French Press posted on November 4, 2013 at 6:26 pm (#)

    OMG is right – that looks SO good

    Reply

  15. Mindy posted on November 4, 2013 at 6:36 pm (#)

    That’s the way, uh huh uh huh, I like it, uh huh uh huh.

    Reply

  16. Tieghan posted on November 4, 2013 at 7:19 pm (#)

    This is so perfect for holiday entertaining! People would be so impressed, this cheesecake is gorgeous!! Amazing, Dorothy!

    Reply

  17. Julia | JuliasAlbum.com posted on November 4, 2013 at 7:49 pm (#)

    Gorgeous cheesecake! Love the oreo crust and all the crushed oreos on top! This dessert WILL impress people.

    Reply

  18. Jocelyn @BruCrew Life posted on November 4, 2013 at 8:10 pm (#)

    Cheesecake is my all time favorite thing to make…in every form possible!!! I am in love with all the minty goodness you have going on in this amazing looking cheesecake!!!

    Reply

  19. Kristi @ My San Francisco Kitchen posted on November 4, 2013 at 8:17 pm (#)

    Did you say Oreos & cheesecake? Ahh my two favorite things as one! :D Yum!

    Reply

  20. Julianne @ Beyond Frosting posted on November 4, 2013 at 9:33 pm (#)

    ahhh mint chocolate and cheesecake, my all time two favorite things. I admit I can’t make a cheese cake for the life of me but the photos and your tips are super helpful!

    Reply

  21. tanya posted on November 5, 2013 at 3:42 am (#)

    Wow Dorothy, this is such an impressive dessert! I’m not a big cheesecake eater, but if this cheesecake and I were locked in a room together, only one of us would come out! I have to pin this to make for my family!

    Reply

  22. Samantha @ Five Heart Home posted on November 5, 2013 at 5:28 am (#)

    Mint and chocolate are obviously made for each other, but added to cheesecake? This looks amazing, Dorothy! And I love your step-by-step tips. You’ve set everyone up for cheesecake success! :)

    Reply

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  24. Larissa posted on November 5, 2013 at 7:19 am (#)

    OMG this looks so amazing! I may just add more Ande’s mints on top, instead of Oreos. Or mint oreos, if I can find them. Now, I’ve pinned three amazing cheesecakes in the last two days. How am I going to decide which to make? I think I shall have to make all of them. One for Christmas Eve at our house, one for Christmas Day at my SIL’s house, one for New Year’s Eve! There we go! Between you and Kristan (Cookbook Queen) and Shelley (Cookies and Cups) I have cheesecake dreams…thank you !!!!

    Reply

    • Dorothy Kern replied on November 5th, 2013 at 1:24 pm

      I so wanted to put andes mints on top. But I just could not go to the store AGAIN, lol!

      Reply

  25. Lindsay @ Life, Love and Sugar posted on November 5, 2013 at 7:40 am (#)

    Beautiful Dorothy! Definitely holiday ready! I love that blue backdrop. Making a cheesecake is serious business. I went through 3 rounds to perfect one recently. I tried so hard to avoid the water bath, but it’s totally necessary.

    Reply

    • Dorothy Kern replied on November 5th, 2013 at 1:23 pm

      It totally is! And it makes it perfect. The backdrop is from swanky prints!

      Reply

  26. Jennifer @ Not Your Momma's Cookie posted on November 5, 2013 at 8:05 am (#)

    Oh yum! I don’t shy aware from food coloring, but your second version sounds like perfection! :)

    Reply

    • Dorothy Kern replied on November 5th, 2013 at 1:20 pm

      I don’t mind it either – except when it looks SO bad after it’s baked! This one…not good, lol!

      Reply

  27. Nicole @ Young, Broke and Hungry posted on November 5, 2013 at 9:20 am (#)

    Thanks for all the cheesecake tips because frankly I am awful at making them! This recipe needs to be part of my holiday menu.

    Reply

    • Dorothy Kern replied on November 5th, 2013 at 1:18 pm

      You’re welcome Nicole! :) Enjoy!

      Reply

  28. tahnycooks posted on November 5, 2013 at 9:34 am (#)

    This cheesecake has to appear on the table for my holiday parties! Beautiful and Delish!

    Reply

  29. Lauren at Keep It Sweet posted on November 5, 2013 at 10:01 am (#)

    I love this post, Dorothy! The cheesecake looks / sounds unbelievable and the tips you gave for baking a cheesecake are fantastic!

    Reply

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  31. Michelle @ Life on the Horizon posted on November 5, 2013 at 11:36 am (#)

    I love them all! Oh, I’m going to be busy over the holidays!

    Reply

  32. Mary Frances @ The Sweet {Tooth} Life posted on November 5, 2013 at 5:56 pm (#)

    Oh wow -what a cheesecake. Everything is so … gosh, perfect! I’m such a sucker for mint AND cheesecake AND oreos. You pretty much combined everything good in this. Talk about perfect for Christmas! I love how thick it is and how the ganache drizzled perfectly down the sides. Wow, that’s all I can say! Oh, and pinned!

    Reply

  33. sowmya posted on November 6, 2013 at 1:56 pm (#)

    This looks fantastic! I love cheesecakes.. lovely clicks..

    Reply

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  35. Stephanie posted on November 7, 2013 at 4:11 pm (#)

    This cheesecake looks fantastic! I am also thinking that the Cool Mint Oreos in lieu of regular would be a great addition. Water baths are totally the way to go for cheesecakes. The first cheesecake recipe I ever made didn’t call for a water bath, and of course, it cracked. I topped it with ganache, so problem solved, but not all cheesecakes can be saved that way. I’ve been a water bath convert ever since. I’ve found a great product for cheesecake water baths that is more foolproof than foil. Check out http://perfectcheesecakesystem.com/.

    Reply

    • Dorothy Kern replied on November 7th, 2013 at 5:00 pm

      Yes! Cool Mint Oreos would be PERFECT. Thank you Stephanie!

      Reply

  36. Katie @ Dip It In Chocolate posted on November 8, 2013 at 7:43 pm (#)

    I could definitely go for a slice of this. Looks so good Dorothy!

    Reply

  37. Ashton posted on November 11, 2013 at 7:11 pm (#)

    Did I ever tell you how gorgeous this is??? I think it every time I see it! Insanely gorgeous!

    Reply

  38. Amy posted on November 14, 2013 at 10:09 pm (#)

    My mom always keeps a package of Andes mints in the pantry as her “after meal” treat. (As in after breakfast, after lunch, after snack, after dinner, after dessert…) And there are at least 2 back-up packages in the freezer for when the pantry one runs out. We love our mint and chocolate combination, so this would be a huge hit!

    Reply

    • Dorothy Kern replied on November 15th, 2013 at 6:21 am

      LOL, i like the way she thinks!!

      Reply

  39. Nickie posted on December 4, 2013 at 6:51 pm (#)

    Hi Dorothy!

    I have been making cheesecakes for family and friends and am getting many orders for the holidays. I love your blog! Do you have any tips on freezing cheesecakes so I am not trying to make all of them at the last minute before the holidays? Any help would be appreciated!

    Nickie

    Reply

    • Dorothy Kern replied on December 5th, 2013 at 6:51 am

      I freeze pretty much everything, because I have so much. Last time I made a full cheesecake, I froze the slices. I think if you leave off any topping, wrap the cooled cheesecake well, and then freeze, it will be fine! Just be sure to leave in the refrigerator to defrost slowly.

      Reply

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  42. Jamie G posted on August 2, 2014 at 6:35 pm (#)

    Yummmmmmmmmm!!

    Reply

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