Indulge in a decadent fusion of creamy cheesecake and refreshing mint chocolate chip flavors with this tantalizing recipe.
Ingredients
30 Oreos
7 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
½ cup granulated sugar
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
1 ¼ cup heavy whipping cream
Green gel food coloring
½ cup mini chocolate chips
Directions
Prepare the Crust:
Place the Oreos in a food processor and process them until they are small crumbs. Drizzle in the melted butter and stir to ensure the crumbs are coated evenly.
Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Use the bottom of a flat glass or measuring cup to pack the crumbs in place. Place in the freezer while you assemble the filling.
Make the Filling:
In a large bowl, whip the cream cheese with an electric hand mixer until smooth. Add the granulated sugar and mix until well combined.
Add the powdered sugar, vanilla extract, and peppermint extract, and mix to combine. Set aside.
In a separate medium bowl, whip the heavy cream to stiff peaks using an electric hand mixer.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Adjust the mint flavor by adding more peppermint extract if desired. Add green gel food coloring to achieve your desired color, if using. Fold in the mini chocolate chips.
Assemble and Chill:
Spread the filling evenly over the prepared crust, smoothing out the top.
Sprinkle additional chocolate chips on top if desired.
Cover the cheesecake and place it in the fridge for at least 8 hours or overnight to set.
Serve:
Once set, remove the outer attachment of the springform pan. Slice the cheesecake and serve with your favorite toppings, or enjoy it as it is.
Keep stirring, keep savoring, and always let your taste buds lead the way!
Bon Appétit and Happy Cooking! La Bella Cuoca
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