Festive holiday mint dessert (Print Version)
# Ingredients:
→ For the crust
01 -
2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
02 -
6 tablespoons unsalted butter, melted
→ For cheesecake filling
03 -
16 oz cream cheese, softened
04 -
1 cup powdered sugar
05 -
2 cups heavy whipping cream
06 -
1 teaspoon peppermint extract
07 -
1 teaspoon vanilla extract
08 -
Red food coloring, optional
09 -
½ cup crushed peppermint candies
→ For Chocolate topping
10 -
¾ cup heavy cream
11 -
6 oz bittersweet chocolate, finely chopped
12 -
1 tablespoon granulated sugar
→ For garnish
13 -
Crushed peppermint candies or crushed candy cane, optional
# Instructions:
01 -
Finely crush the whole Oreo cookies in a food processor, add melted butter and blend until it's all moistened. Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray. Place in the freezer while you make the filling.
02 -
In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip heavy cream until soft peaks form. Add cream cheese mixture into the beaten heavy cream mix on low speed just to combine. Add peppermint extract, vanilla extract and few drops red food coloring until the desired hue is reached and beat until incorporated. Add crushed peppermint candies and stir with a spatula. Spread cheesecake filling over the crust. Set in the fridge to firm. Refrigerate for at least 3-4 hours or until set.
03 -
In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth. Cool and let it come to room temperature, then pour over the chilled cheesecake. Return to refrigerator until the chocolate layer is set.
04 -
Once the chocolate is set, garnish with additional crushed peppermint candies if desired. Remove from springform pan, slice and serve.
# Notes:
01 -
For best results, allow the cheesecake to chill overnight before adding the chocolate topping.
02 -
Store leftovers covered in the refrigerator for up to 5 days.