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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Mint Oreo Cheesecake Recipe

What to do with a brick of cream cheese the size of Rhode Island? Cheeeeeeeeeeeeeeeeeeeesecake!

 


Preheat oven to 350°F.

Ingredients for Oreo Cookie Crust

  • 18 Mint Oreo Cookies
  • 1/4 teaspoon salt
  • 4 tablespoon (1/2 a stick) unsalted butter, melted

Crush Oreos in food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture. When you are done, the texture should be such that you could build Oreo castles out of it. Not that you would, but you could… if you wanted to.

Spray a 10-inch springform pan with baking spray (or coat with butter) and press Oreo mixture into bottom of pan. Bake in oven for about 15 minutes then remove and set aside.

Reduce oven to 325°F.

Ingredients for Cheesecake Filling

  • 2 1/2 pounds cream cheese, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 4 eggs
  • 1 tablespoon mint extract
  • 1/2 cup sour cream
  • 18 Mint Oreo cookies, crushed
  • 1/8 teaspoon Wilton leaf green food coloring, optional

Cream together cream cheese and sugar. Add vanilla, salt, eggs, mint extract, sour cream, and, if desired, food coloring, and mix until well-combined batter. Fold in crushed Oreos.

Pour cheesecake batter on top of the Oreo crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.

Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.

Bake until knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).

Place cheesecake in refrigerator overnight or several hours until chilled for best results. Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run knife under cheesecake to make sure crust also removes from pan easily then place on serving plate. Top with fresh berries, canned cherry pie filling, or sour cream topping (recipe below).

Thank goodness for an extra large brick of cream cheese lying around! Good things come in big packages. Please tell me that I didn’t just say that.

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