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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?


What to do to make it extra special?

Mint Oreooooooooooooooooos! No, your eyes are not deceiving you. The package was opened before I took the picture. My son just had to try them. Nothing is sacred in my pantry anymore with a teenage boy in our house.

Let’s start with a sight that makes me extremely happy – cookies ready to be anialated by the food processor. Place one whole package of mint Oreos (minus a few that your teenage son stole) into the food processor and process until they are completely crushed.

Add one stick of melted butter (it may take a little less). 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.

Remember our block of cream cheese? It’s baaaaack. Place 2 pounds of room temperature cream cheese in your mixer!

Add 1 cup of sugar.

Mix in  four golden delicious eggs at room temperature.

Add 1/2 teaspoon of salt.

Add in about a teaspoon of lemon juice

Finally add 3-4 teaspoons of peppermint extract.

Mix until beautifully creamy. If you are going to have this for St Patrick’s Day, then add a little green food coloring for fun. Add it a little bit at a time until you reach the shade of green you would like. Get it too green and your friends might just eat it to be polite rather than because it looks amazing!

Next, spray non-stick baking spray into a spring form pan.

Set one cup of the Oreo crumbs aside for the filling and use the rest to form a crust by pressing them into the spring form pan.

Place the remaining cup of Oreo crumbs into the cream cheese mixture and gently fold into it.

Place cream cheese mixture into the crust. Wrap the spring form pan with foil and place in a larger pan to bake with a water bath. Fill with water to about half way up the side of the spring form pan. The water bath will help prevent cracks in your cheesecake. Bake in 350 degree oven for about an hour. Do not over bake.

I repeat. Do not overbake… like I did. Oh well, there’s always whipped cream that can help cover that mistake.

For even more amazing results, chill cheesecake before serving and add a dollops whipped cream on top and a (low-fat) Peppermint Patty… and a sprig of fresh mint. Okay I digress.

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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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016
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