Mint Chocolate Cheesecake (with crème de menthe and de cacoa)
This dessert was a huge hit, use gluten free Oreo cookies and flour to make the dessert Gluten Free
Servings: 1220
Equipment
- 9 inch springform pan
Ingredients
Crust:
- 10 Oreo cookies finely crushed (about 1 cup)
- 3 tablespoons sugar
- 2 tablespoons butter melted
FILLING:
- 4 packages 8 ounces each cream cheese, softened
- 1 cup sugar
- 1 cup white baking chips melted and cooled
- 6 tablespoons creme de menthe
- 1/4 cup all-purpose flour
- 2 tablespoons creme de cacao
- 1/2 teaspoon peppermint extract
- 4 large eggs room temperature, lightly beaten
- 10 Oreo cookies coarsely crushed (about 1 cup)
GANACHE:
- 3/4 cup semisweet chocolate chips
- 6 tablespoons heavy whipping cream
Instructions
Crust:
- Preheat Oven to 350°. Mix finely crushed oreo's sugar and melted butter and press in bottom of springform pan. Bake 10 minutes and let cool.
Filling Directions
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
- Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.