Tasty Tuesday–Mint Oreo Cheesecake

It took me two tries to get this recipe right. I ended up adding about 15 minutes to the baking time from what the original recipe suggested (only 45 minutes). Without that extra time, I ended with a cheesecake that completely fell apart because it wasn’t done in the middle!

The real genius of this cake is the cinnamon in the crust…combined with the mint, it’s amazing! I do think you could easily leave out the sour cream layer, which seemed a little out-of-place on this particular cheesecake, but it wasn’t bad, so I’ll include it for the sour cream lovers out there! For an even mintier taste, substitute peppermint extract for the vanilla in some or all of the layers.



  • 2 cups mint Oreo cookie crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon


  • 32 oz. cream cheese
  • 1 1/4 cups white sugar
  • 1/3 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups mint Oreo cookie pieces (a rough chop of the cookies works well)

Sour Cream Topping

  • 16 ounces sour cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract

Combine mint Oreo crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 for 5 minutes; set aside.

In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating well after each addition. Pour 1/3 of batter into prepared pan. Top with mint Oreo pieces; pour in remaining batter.

Bake at 350 for 1 hour. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave cheesecake in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time, at least 8 hours for refrigerator, or overnight. Remove from refrigerator about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice.

Tasty Tuesday–Andes Cheesecake Supreme

Mint Oreo Crust

  • 1 1/2 cups mint Oreo cookie crumbs (about 15 cookies)
  • 1/4 cup butter, melted

Preheat oven to 325. Mix crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

Andes Cheesecake

  • 4 8 oz. packages cream cheese, softened
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies)

Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed 4-5 minutes, until well blended. Add eggs one at a time, mixing well after each, and vanilla; mix on low speed just until well blended. Stir in package of chopped Andes Candies (28 pieces); pour into crust.

Bake at 325° F, 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature.

Andes Ganache

  • 1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies)
  • 3 tablespoons whipping cream or milk

Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in small saucepan. Heat on low. Stir until candies are melted and mixture is smooth. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies and crème de menthe whipped cream.

Crème de Menthe Whipped Cream

  • 1 c. heavy cream
  • 1/4 c. Crème de menthe
  • 1/2 c. powdered sugar

Whip cream until soft peaks form. Add crème de menthe and powdered sugar until stiff peaks form. Serve on cheesecake.