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 |

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 |

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 |

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 |

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 |

Seriously. Ohhhh emmmm geeeee.

Cookies and Mint Chip Cheesecake

Cookies and Mint Chip Cheesecake


    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)


  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!

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


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.


  1. This looks amazing… Great idea for thanksgiving dessert :)
    Laura @ Lauras Baking Talent recently posted..Laura’s Pumpkin PieMy Profile

  2. 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!

  3. Oh yummy! :o)

  4. Mmmmm cheesecake! My favorite creamy treat :)
    Gerry @ Foodness Gracious recently posted..Roasted Parsnips with ThymeMy Profile

  5. WOW! Stunning :)
    Jenn recently posted..Homemade Freezer Breakfast SandwichesMy Profile

  6. Wow, it’s beautiful, Dorothy!

  7. I didn’t hear anything after Mint Ganache…this is pure heaven! Pinning!!
    Stephanie @ Back For Seconds recently posted..Creamy Potato and Veggie ChowderMy Profile

  8. I would have a hard time only eating two before I
    Nancy P.@thebittersideofsweet recently posted..Sweet Potato Butternut Squash Quinoa SoupMy Profile

  9. What a beautiful photo! Love this recipe!
    Whitney @ The Newlywed Chefs recently posted..Snickerdoodle Cookie Pops (Leftover Halloween Candy Recipe)My Profile

  10. 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!
    sally @ sallys baking addiction recently posted..Whole Wheat Oatmeal Pancakes.My Profile

  11. Oh wow. This looks absolutely delicious. What an incredible combination. I am literally tasting it now. Shoot! Also, these photographs are stunning!
    Erin | The Emerging Foodie recently posted..Coconut Butterscotch Chocolate Waffle CookiesMy Profile

  12. 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! :)
    Teresa recently posted..Chicken and Vegetable SoupMy Profile

  13. 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 :-)
    Lucy @ Bake Play Smile recently posted..Long Weekend BlissMy Profile

  14. OMG is right – that looks SO good
    Heather @ French Press recently posted..Perfect Pumpkin PureeMy Profile

  15. That’s the way, uh huh uh huh, I like it, uh huh uh huh.
    Mindy recently posted..A Halloween-Themed Birthday PartyMy Profile

  16. This is so perfect for holiday entertaining! People would be so impressed, this cheesecake is gorgeous!! Amazing, Dorothy!
    Tieghan recently posted..Thai Peanut Chicken and Ramen Noodle SoupMy Profile

  17. Gorgeous cheesecake! Love the oreo crust and all the crushed oreos on top! This dessert WILL impress people.
    Julia | recently posted..Pumpkin chili recipeMy Profile

  18. 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!!!
    Jocelyn @BruCrew Life recently posted..Time to Sparkle #34My Profile

  19. Did you say Oreos & cheesecake? Ahh my two favorite things as one! :D Yum!
    Kristi @ My San Francisco Kitchen recently posted..Crack BrowniesMy Profile

  20. 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!
    Julianne @ Beyond Frosting recently posted..Cinnamon Chocolate Banana BreadMy Profile

  21. 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!
    tanya recently posted..Fall Into Christmas Giveaway!!!My Profile

  22. 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! :)
    Samantha @ Five Heart Home recently posted..Gingerbread PancakesMy Profile

  23. 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 !!!!

  24. 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.
    Lindsay @ Life, Love and Sugar recently posted..No Bake Pumpkin Pie in a Jar and a Giveaway!My Profile

  25. Oh yum! I don’t shy aware from food coloring, but your second version sounds like perfection! :)
    Jennifer @ Not Your Momma’s Cookie recently posted..28 Awesome Thanksgiving RecipesMy Profile

  26. Thanks for all the cheesecake tips because frankly I am awful at making them! This recipe needs to be part of my holiday menu.
    Nicole @ Young, Broke and Hungry recently posted..Chicken Marsala Pizza #CampbellSaucesMy Profile

  27. This cheesecake has to appear on the table for my holiday parties! Beautiful and Delish!
    tahnycooks recently posted..Bleu Cheese Grape TrufflesMy Profile

  28. I love this post, Dorothy! The cheesecake looks / sounds unbelievable and the tips you gave for baking a cheesecake are fantastic!
    Lauren at Keep It Sweet recently posted..Double Chocolate Stout Mini CupcakesMy Profile

  29. I love them all! Oh, I’m going to be busy over the holidays!
    Michelle @ Life on the Horizon recently posted..Simple Saturdays: Save the Ta-Tas {Life Truth}My Profile

  30. 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!
    Mary Frances @ The Sweet {Tooth} Life recently posted..Pretzel and Maple Chunk Yogurt Cheesecake Parfaits {for one}My Profile

  31. This looks fantastic! I love cheesecakes.. lovely clicks..
    sowmya recently posted..Pumpkin Spice Cake with Honey Cream Cheese FrostingMy Profile

  32. Stephanie says:

    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

  33. I could definitely go for a slice of this. Looks so good Dorothy!
    Katie @ Dip It In Chocolate recently posted..Frosted Pumpkin Spice CookiesMy Profile

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

  35. 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!
    Amy recently posted..Tootsie Roll AcornsMy Profile

  36. 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!


    • 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.

  37. Yummmmmmmmmm!!
    Jamie G recently posted..The Monthly Snap-up Wrap-up – JulyMy Profile


  1. […] time! Remember yesterday when I posted the Cookies and Mint Chip Cheesecake I said I’d made it twice? This was #1. Totally FAIL. FYI, don’t try and dye your […]

  2. says:

    […] moved here […]

  3. […] whoopee pies: just change the flavor profile with a new filling. I used ganache I had leftover from this cheesecake. I knew that mint ganache would go so good with a chocolate […]

  4. […] Cookies & Mint Chip Cheesecake […]

  5. […] bath helps the cheesecake cook evenly and there will be less chances of it cracking. Here is my water bath tutorial, if you need […]

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