|Mint Oreo Cheesecake.|
Over the weekend while I was at the peninsula with my dear husband, it was the son in law (extraordinaire) 's birthday. To celebrate our daughter baked up a delicious dessert menu for all their friends to enjoy while they celebrated, chatted and played games.
I knew when she was baking this Thursday evening that not only would I request a piece be saved for me, but I would share the recipe with everyone, right here. Speaking for myself, the combination of mint and chocolate are a huge favorite of mine. Even more so than peanut butter and chocolate.....
While I am not the biggest cheesecake fan, I have to tell you, I loved this dessert and will make it myself for a special occasion, or just because. You know that saying that goes a bit like this, "life is short, so eat the dessert!" I think this cheesecake just might be the reason for that saying.
Mint Oreo Cheesecake
adapted from: lifeloveandsugar.com
2 c Oreo crumbs, about (20 Oreos)
4 T butter melted
24 oz cream cheese
1 c sugar
3 T flour
1 c sour cream
2 1/2 t mint extract
15-20 Oreos, chopped
1/2 c chocolate sauce (she used homemade)
7 drops green food color, optional (did not use)
plus additional chocolate sauce
Heat oven to 325 degrees.
In a small bowl combine crust ingredients. Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan. Press crust mixture into the bottom and up the sides of a 9-inch springform pan. Bake crust for 10 minutes, remove from oven, set aside to cool.
Take aluminum foil and make a square large enough to wrap the bottom and up the sides of your spring form pan. If you must fold a seam into the foil together to create a piece of foil large enough to cover the bottom and sides, you will want to make two pieces, arranging the seams in opposite directions for a water tight fit. This sheath will keep your cheesecake from absorbing water in the baking stage. Crimp the toil around the top edge of your pan.
Now you are ready to make the filling and get creative!
FILLING: Reduce oven temperature to 300 degrees. In a large bowl, blend the cream cheese, sugar, and flour with an electric mixer until combines. Note, use low speed to prevent air from being incorporated into the filling, which can cause cracks. Scrape down the sides of the bowl if needed.
Pour 1/2 of the cheesecake mixture into the springform pan. Add chopped Oreos and chocolate sauce, top with remaining cheesecake mixture. Drop the springform pan on the counter a few times to release any trapped air. Drop it (gently) 6-8 times
Place your (foil wrapped) springform pan inside a larger pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan.
Bake 1 hour plus 10-20 minutes (the top of the cheesecake should appear a bit dry to indicate it has baked through out).
Turn off the heat, and leave the cheesecake in the oven for another 10 minutes or until set. this cooling process helps the cheesecake cool slowly to prevent cracks.
Remove cheesecake from the oven and let cool completely on the counter. Chill in refrigerator until ready to decorate the top with additional chopped Oreos and chocolate syrup.
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hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
full plate thursday @ miz helen's