Mint Oreo Cheesecake
Adapted From: Web
Ingredients
1 package Mint Oreos
1/2 cup Butter (1 stick)
2 pound Cream Cheese (room temperature)
1 cup Sugar
4 Egg
1/2 tsp Salt
1 tsp Lemon Juice
3-4 tsp Peppermint Extract
Whip Cream
Directions
Preheat oven to 350.
Put whole package of mint oreos in food processor and blend until crumbs.
Add 1/2 cup melted butter (or a little less).
Final product should stick together easily, but not be wet with the butter.
Set aside 1 cup of oreo crumbs for the filling.
Spray non-stick baking spray into spring form pan.
Press remaining crumbs evenly into the bottom of spring form pan, and about 1/4 inch up the sides (or to your liking).
In a mixer, combine cream cheese and sugar.
Mix in 4 eggs.
Add salt, lemon juice, mint extract (and green food coloring if you desire).
Mix until creamy.
Add reserved 1 cup of oreo mixture.
Gently fold together.
Add mixture into spring form pan.
Wrap pan with foil and place in a larger pan.
Fill with water about half way up the side of hte spring form pan (this will help prevent cracks in the cheesecake).
Bake at 350 for about an hour. Do not over bake. Cheesecake is done when it minimally wiggles when gently shaken.
Chill before serving.
Serve with a dollop of whipped cream and a mint oreo or peppermint patty
Katie Dishes - Two Thumbs Up
I'm not a big chocolate person...but I love me some mint chocolate. Who doesn't! And combine that with the delicousness of cheesecake and how can you lose? The texture of the crumbs in the cheesecake are delicious, the mint is subtle, but definitely there. YUM. The only recommendation I have is to go on the low end of the peppermint extract. The first time I used 4+ tsp and it was just too much.
I have to say, I'm still working on prefecting the cookings times on all my cheesecake recipes, so if you have any tips, please share. But even slightly undercooked or overcooked, this is excellent.
