Thin Mints Cheesecake
Thin Mints Cheesecake combines the creamy, velvety texture of cheesecake with the flavors of cool mint, rich chocolate and an iconic Girl Scout cookie to create the perfect dessert.
Equipment
- 1 Stand or hand mixer
- 1 8 or 9 inch springform pan
- 1 10 inch cake pan optional
- 1 large roasting pan optional
Ingredients
Crust
- 1½ cups Oreo cookies (approx. 20 cookies) centers removed
- ½ cup Thin Mints cookies (approx. 5 cookies)
- 6 tablespoon s salted butter melted
- 2 tablespoons white sugar
- ½ teaspoon pepermint extract
Cheesecake filling
- 4 cream cheese blocks (8 ounces each) room temperature
- 1 cup white sugar
- 4 eggs room temperature
- ½ teaspoon peppermint extract
- ½ cup Thin Mints (approx 5. cookies) chopped
Cheesecake toppings
- ½ cup melting chocolate wafers melted
- Thin Mints (approx 2. cookies) chopped
- Additional Thin Mints for decoration
Instructions
Make the crust
- Preheat oven to 325°. Spray 8 or 9 inch springform pan with cooking spray and set aside.
- Remove the white centers of the Oreos and discard. Use a food processor to grind the Oreos and Thin Mints into small crumbs. [It's ok to have some bigger pieces of cookies as the grind doesn't need to be too fine.]
- Mix the cookie crumbs, melted butter, peppermint extract and 2 tablespoons of white sugar together until well combined.
- Add the crust mixture to the springform pan. Pat down flat with hands or a flat measuring cup with medium pressure. It should be packed firmly but not too hard.
- Bake the crust for 6 minutes and set aside to cool. [This step is optional but highly recommended for a crisp crust.]
Make the Filling
- Place the room temperature cream cheese into the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
- Add the white sugar and peppermint extract to the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
- Next, add the eggs one at a time. Mix on low speed just until each egg is combined before adding the next egg. Between eggs, scrape down the sides of the mixing bowl.
- Gently stir in the chopped Thin Mints cookies until evenly distributed.
Bake and Cool the Cheesecake
- Add the filling to the crust in the springform pan. Place the springform pan in a larger cake pan (or cover sides of springform pan with aluminum foil). Fill the roasting pan with one inch of water. Carefully add the springform pan in a cake pan (moat method) or with an aluminum foil wrap into the roasting pan with water. [See FAQ or post description on why the moat method is preferred.]
- Bake at 325° for about 60 minutes until the center is mostly set. Then, turn off the oven and open the oven door to start cooling. Leave alone for two hours. After two hours, remove the cake pan (or wrapped springform pan) from the oven and the water bath and let cool on a cooling rack until room temperature.
- Before placing in the refrigerator, run a knife around the edges to loosen the cheesecake from the sides. Cover and refrigerate a minimum of 6 hours but preferably overnight.
- After 6 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan (see FAQ if needed) if so desired and decorate the cheesecake.
Decorate the cheesecake
- Melt the melting chocolate wafers in the microwave according to the package instructions. Most melt in less than 60 seconds. Using a decorator squeeze bottle, a piping bag or a spoon, drizzle the chocolate onto the cheesecake. Top with chopped and/or whole Thin Mints cookies.
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