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Merry Mint Christmas Cheesecake

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 45 min. Bake: 1 hour 10 min. + chilling

Makes

16 servings

Updated: May. 24, 2024
Instead of baking cookies for Christmas gifts, I bake cheesecakes! I usually bake this mint cheesecake a few weeks in advance and store it in the freezer. It can also be baked a couple of days ahead of time and stored in the refrigerator. —Sue Gronholz, Beaver Dam, Wisconsin
Merry Mint Christmas Cheesecake
Merry Mint Christmas Cheesecake Recipe photo by Taste of Home
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Ingredients

  • 15 Oreo cookies, finely crushed
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 1 cup white baking chips, divided
  • 3/4 cup semisweet chocolate chips
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 4 large eggs, room temperature, lightly beaten
  • 1 teaspoon mint extract, divided
  • 2 to 3 drops red food coloring
  • 2 to 3 drops green food coloring
  • GANACHE:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • Optional: Whipped cream and crushed red and green mint candies

Directions

  1. Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
  2. In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In another microwave-safe bowl, melt chocolate chips; set aside.
  3. In a mixing bowl, beat cream cheese, sugar, flour and whipping cream until smooth. Add eggs; beat on low just until combined. Divide batter into three bowls. (About 2 cups batter per bowl.)
  4. To the first bowl, stir in melted vanilla chips, 1/2 tsp. mint extract and red food coloring; pour over crust. Place pan on a double thickness of foil; securely wrap foil around pan. Place springform pan in a large baking pan. Fill larger pan with water to a depth of 1 inch. Bake 20 minutes.
  5. Meanwhile, stir melted chocolate chips into second bowl of reserved batter. Carefully spoon chocolate layer over red layer. Bake 20 minutes longer.
  6. Meanwhile, melt remaining 1/2 cup vanilla chips; cool slightly. Stir into third bowl of reserved batter. Stir in green food coloring and remaining 1/2 teaspoon mint extract. Carefully spoon green layer over chocolate layer. Bake until center is almost set, 30-40 minutes longer.
  7. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight; remove sides of pan.
  8. In a small microwave-safe bowl, melt chocolate chips and whipping cream. Let stand until slightly thickened. Spread over top of cheesecake. Refrigerate until ready to serve. If desired, garnish with whipped cream and crushed mint candies.

Nutrition Facts

1 piece: 491 calories, 34g fat (19g saturated fat), 116mg cholesterol, 262mg sodium, 44g carbohydrate (38g sugars, 1g fiber), 7g protein.